Peanut Butter Chili Pie Recipes

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CHILLY PEANUT BUTTER PIE



Chilly Peanut Butter Pie image

"My 13-year-old requested this cool and creamy dessert instead of cake for her birthday," informs Marietta Slater of Augusta, Kansas. "This easy pie is so popular, it disappears in a hurry."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 6

1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
1/2 cup strawberry jelly or jam
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup peanut butter

Steps:

  • Spread 1 cup whipped topping over the bottom of the crust. Drop jelly by tablespoonfuls onto topping; spread carefully. In a bowl, whisk milk and pudding mix until thickened. Add peanut butter; mix well. Fold in the remaining whipped topping. Spread over jelly., Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 393 calories, Fat 19g fat (8g saturated fat), Cholesterol 4mg cholesterol, Sodium 381mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

PEANUT BUTTER CHILI PIE



Peanut Butter Chili Pie image

This unique concoction was inspired by my family's tradition of eating peanut butter sandwiches with a bowl of chili. The combination of bold chili, creamy peanut butter with a flaky buttery crust is very complimentary and will be sure to become an instant family favorite.

Provided by Kate Cervantes

Categories     Main Dish Recipes     Savory Pie Recipes

Time 2h40m

Yield 8

Number Of Ingredients 8

2 ½ cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
1 cup butter, chilled and cut into small pieces
¼ cup ice water, or more if needed
1 cup peanut butter, melted
2 (15 ounce) cans chili
1 egg, beaten

Steps:

  • Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread melted peanut butter onto the pie crust. Pour the chili on top, then arrange the top crust over the chili. Press the edges of the bottom and top crusts together to seal, then brush with egg. Make several cuts into the top crust to vent.
  • Bake in the preheated oven until golden brown, about 50 minutes. Cover the edge of the pie with aluminum foil if it begins to brown too quickly.

Nutrition Facts : Calories 662.7 calories, Carbohydrate 49.2 g, Cholesterol 99.3 mg, Fat 46 g, Fiber 7.6 g, Protein 19.1 g, SaturatedFat 20.7 g, Sodium 1159 mg, Sugar 4.9 g

PEANUT BUTTER CHILI



Peanut Butter Chili image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 14

1 (14.5-ounce) can diced tomatoes
1/2 cup water
3 cloves garlic, minced
2 bay leaves
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 (15-ounce) can black beans, rinsed and drained
1 (15- ounce) can kidney beans, rinsed and drained
1/3 cup creamy peanut butter
Kosher salt and freshly ground black pepper
1 cup shredded Cheddar, optional
2 cups tortilla chips, optional

Steps:

  • Place the diced tomatoes, water, garlic, and bay leaves into a large saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper, to taste. Remove to a serving bowl and serve sprinkled with Cheddar, if desired, and tortilla chips alongside.

PEANUT BUTTER-CHILI CHICKEN



Peanut Butter-Chili Chicken image

If you think peanut butter combined with chocolate is divine, wait until you try this winning combination of peanut butter and chili sauce. Served over pasta or rice to soak up every last bit of the zesty sauce, this recipe may turn out to be a family favorite!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

3/4 teaspoon salt
1/2 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1/3 cup peanut butter
1/4 cup chili sauce
1/2 teaspoon ground red pepper (cayenne)
1 cup water
1/4 cup chopped salted peanuts
1/4 cup chopped red bell pepper
Angel hair pasta or rice, if desired

Steps:

  • Sprinkle salt and pepper over chicken.
  • Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat.
  • Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs.
  • Drain all but 1 tablespoon drippings from skillet. Heat 1 tablespoon drippings over medium heat.
  • Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and ground red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted. Add chicken. Spoon peanut butter sauce over chicken.
  • Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper. Serve with pasta.

Nutrition Facts : Calories 410, Carbohydrate 9 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg

PEANUT BUTTER CHILI



Peanut Butter Chili image

I received an email from the www.allrecipes.com website today and this was one of their featured new recipes. SUBMITTED BY: EuroGirl6 "Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili."

Provided by senseicheryl

Categories     < 60 Mins

Time 40m

Yield 6 bowls of chili, 6 serving(s)

Number Of Ingredients 15

1 (14 1/2 ounce) can diced tomatoes
1/2 cup water
3 garlic cloves, minced
2 bay leaves
1/2 teaspoon cayenne pepper, to taste
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon italian seasoning
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1/3 cup creamy peanut butter
1 dash salt, to taste
1 dash pepper, to taste
1 cup cheddar cheese, shredded (optional)
2 cups tortilla chips (optional)

Steps:

  • Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
  • After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

Nutrition Facts : Calories 217.1, Fat 8, SaturatedFat 1.7, Sodium 309.9, Carbohydrate 26.4, Fiber 9.3, Sugar 2.7, Protein 12.1

SMOKY PEANUT BUTTER CHILI



Smoky Peanut Butter Chili image

I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, it was amazing! Tried it on my family and they all loved it. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 4h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

1 tablespoon peanut oil or canola oil
2-1/2 pounds lean ground beef (90% lean)
1 large green pepper, chopped
1 large red onion, chopped
1 large carrot, peeled and chopped
2 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
2 cans (4 ounces each) chopped green chiles
1/2 cup creamy peanut butter
1 to 2 tablespoons ground ancho chile pepper
1 teaspoon kosher salt
1 teaspoon smoked paprika
Optional: Shredded smoked cheddar cheese and chopped peanuts

Steps:

  • In a large skillet, heat oil over medium-high heat; add beef and cook in batches until no longer pink, 7-10 minutes, breaking into crumbles. Remove with a slotted spoon; drain. Add green pepper, onion and carrot; cook and stir until slightly browned, about 2 minutes. Add garlic; cook 1 minute longer. Transfer meat, vegetables and drippings to a 5- or 6-qt. slow cooker., Stir in the next 7 ingredients until combined. Cook, covered, on low about 4 hours, until vegetables are tender. If desired, sprinkle servings with shredded cheese and peanuts.

Nutrition Facts : Calories 279 calories, Fat 15g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 878mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

PEANUT BUTTER CHILI



Peanut Butter Chili image

Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili.

Provided by EuroGirl6

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 40m

Yield 6

Number Of Ingredients 14

1 (14.5 ounce) can diced tomatoes
½ cup water
3 cloves garlic, minced
2 bay leaves
½ teaspoon cayenne pepper, or to taste
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
⅓ cup creamy peanut butter
salt and pepper to taste
1 cup shredded Cheddar cheese
2 cups tortilla chips

Steps:

  • Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
  • After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

Nutrition Facts : Calories 346.8 calories, Carbohydrate 34.8 g, Cholesterol 19.8 mg, Fat 16.1 g, Fiber 11.5 g, Protein 17.8 g, SaturatedFat 5.8 g, Sodium 753.8 mg, Sugar 3.4 g

SMALL BATCH PEANUT BUTTER POWDER M&M COOKIES



Small Batch Peanut Butter Powder M&M Cookies image

These cookies are untraditional as they do not use peanut butter, but do incorporate peanut butter powder for just a hint of peanut butter taste.

Provided by thedailygourmet

Categories     Peanut Butter Cookies

Time 22m

Yield 8

Number Of Ingredients 9

½ cup powdered peanut butter (such as PB2®)
¼ cup sugar
2 ½ tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 large egg
1 pinch salt
1/2 teaspoon peanut butter flavor
¼ teaspoon baking powder
¼ cup mini candy-coated milk chocolate (such as M&M's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine powdered peanut butter, sugar, butter, flour, egg, salt, peanut butter flavor, and baking powder in a bowl. Fold in mini M&Ms®.
  • Drop dough by spoonfuls onto the prepared baking sheet.
  • Bake in the preheated oven until cookies are lightly browned, about 12 minutes.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 30.9 g, Cholesterol 67.4 mg, Fat 12.2 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 6.7 g, Sodium 165.7 mg

CHILLI CHICKEN & PEANUT PIES



Chilli chicken & peanut pies image

Add peanut butter to your pie filling for creaminess and top with a bean and potato mash for extra nutrients. A healthy yet hearty, gluten-free dinner

Provided by Sara Buenfeld

Categories     Dinner, Supper

Time 1h15m

Yield Makes 2 pies, each serves 2

Number Of Ingredients 19

500g potatoes , peeled and chopped
2 x 400g cans cannellini beans , drained
3 tbsp chopped fresh coriander
1 tsp chilli powder
2 tsp olive oil
2 tbsp finely chopped ginger
1 red chilli , deseeded for less spice
2 tbsp cumin seeds
2 tbsp ground coriander
1 tsp chilli powder
400g leeks , thickly sliced
1 red pepper , deseeded and diced
1 green pepper , deseeded and diced
2 large skinless chicken breasts , about 400g, diced
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon
3 tbsp peanut butter (with no sugar or palm oil)
320g broccoli , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a steamer for 15 mins until tender. Meanwhile, start the chicken filling. Heat the oil in a non-stick pan, add the ginger and chilli, and stir over a medium heat until starting to soften. Stir in the dried spices, leeks and peppers. Cook, stirring frequently, until softened.
  • Add the chicken and stir-fry until it begins to colour, then tip in the tomatoes, squeeze in some tomato purée and add the bouillon and 150ml water. Cover and simmer for 10 mins.
  • Mix the peanut butter with 100ml water, then stir into the stew and cook for 5 mins more. Spoon the mixture equally into two 24 x 18cm shallow pie dishes.
  • For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the steamed potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it. Bake one of the pies for 35 mins.
  • Meanwhile, cook half of the broccoli and serve with the pie. Chill the other pie with the remaining broccoli for another day. Will keep chilled for up to three days. Reheat the remaining pie as above, adding an extra 15 mins to the cooking time.

Nutrition Facts : Calories 523 calories, Fat 11 grams fat, SaturatedFat 2.3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium

GROUND BEEF CHILI WITH CHOCOLATE AND PEANUT BUTTER



Ground Beef Chili With Chocolate and Peanut Butter image

Making use of a well-stocked pantry, this weeknight chili takes inspiration from the flavor profile of mole negro, an Oaxacan sauce made with chiles and chocolate that traditionally takes a full day to make, but results in a pot full of depth and nuance in less than an hour. It relies upon ground beef or turkey, and uses canned chiles in adobo, paprika and ancho chili powder for heat, plus a mix of warm spices, chocolate in two forms, and a little bit of peanut butter to round it out. In essence, this recipe is another variation of the combination of sweet and heat.

Provided by Aaron Hutcherson

Categories     dinner, lunch, one pot, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium yellow onion, diced (about 8 ounces)
2 teaspoons kosher salt, plus more as needed
3 canned chiles in adobo, finely chopped
1 tablespoon unsweetened cocoa powder
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
1 1/2 teaspoons dried oregano, preferably Mexican
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 pounds ground beef or ground dark turkey
1 (15-ounce) can petite diced tomatoes
1 cup stout beer
1 cup unsalted or low-sodium beef stock or chicken stock
2 (15-ounce) cans pinto beans, rinsed
4 ounces good dark chocolate, chopped
2 tablespoons smooth peanut butter
Any combination of tortilla chips, shredded cheese and diced avocado, for garnish (optional)

Steps:

  • Heat oil in a large pot or Dutch oven over medium. Add onion and salt and cook, stirring occasionally, until onion starts to soften and become translucent, about 5 minutes.
  • Add chiles, cocoa powder and spices, and cook, stirring frequently, until fragrant, 1 to 2 minutes.
  • Add ground meat and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 5 to 7 minutes.
  • Add tomatoes and their juices, beer and stock to the pot and bring to a boil over high heat. Reduce the temperature to a simmer, and cook for 15 to 20 minutes until the flavors meld a bit.
  • Reduce heat to low (if not already there), then stir in the beans, chocolate and peanut butter until beans are warmed through and chocolate has melted, about 5 minutes. Season to taste with salt and serve with tortilla chips, cheese, avocado or whatever toppings you desire.

DECADENT PEANUT BUTTER PIE



Decadent Peanut Butter Pie image

Make and share this Decadent Peanut Butter Pie recipe from Food.com.

Provided by Jifreg Recipes

Categories     Pie

Time 17m

Yield 1 pie, 10-12 serving(s)

Number Of Ingredients 6

1 cup Jif® Creamy Peanut Butter, plus 2 tablespoons, divided
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 (12 ounce) container frozen whipped topping, thawed and divided (4 1/2 cups)
1 prepared chocolate wafer pie crust
1 (11 3/4 ounce) jar Smucker's® Hot Fudge Topping, divided

Steps:

  • BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
  • RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
  • CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Nutrition Facts : Calories 490, Fat 36.4, SaturatedFat 16.1, Cholesterol 25.2, Sodium 349.9, Carbohydrate 36, Fiber 1.9, Sugar 25.9, Protein 9.4

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From recipeschoice.com


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