PEANUT BUTTER CHILI

PEANUT BUTTER CHILI image

Yield 16 people

Number Of Ingredients 23

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1 onion, chopped
7 cloves garlic, minced
1 lb lean ground pork
1 lb ground turkey breast
1 (28oz) can crushed tomatoes
1 (28oz) can diced tomatoes
1 (12oz) jar salsa
2 (15oz) cans black beans, undrained
1 (29oz) can white hominy, drained (preferably Juanita's)
1 (15oz) can red kidney beans, drained
1 cup pumpkin puree
1/2 cup peanut butter
1 chili seasoning kit* (I use Carroll Shelby's)
1T cumin
1t chili powder
1t chipotle chili powder (or use reg. chili powder)
1T olive oil
salt, to taste
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 cup frozen sweet corn
Note: With the chili seasoning kit, only add the spice packet. If it includes a hot pepper and salt packet, use those both "to taste". If there is a masa flour packet (thickener), add that add the end, slowly, until desired consistency is reached.

Steps:

1. Add olive oil to a very large pot and cook onions and garlic over medium-high heat until onions are translucent. Add ground pork and turkey and cook until browned and cooked through. Drain fat from bottom of the pot. 2. Return the pot to the burner and add everything except for the peppers and the corn. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the peppers and the corn and simmer for an additional 30-60 minutes. Makes about 16 large servings but freezes well so stock up. Customize as desired.