3 PEPPER AND PEANUT BEEF CHILI

Serves: 4 to 6

1 tbsp (15 mL) vegetable or peanut oil

1 lb (454 g) lean ground beef

1/2 cup (125 mL) diced onion

2 cloves garlic, minced 1 small jalapeno pepper, seeded and finely minced 1/3 cup (80 mL) peanut butter

2 tbsp (30 mL) chili powder

1 tsp (5 mL) each of dried oregano leaves and ground cumin

1/2 tsp (2.5 mL) salt 28-oz (798-mL) can diced tomatoes 28-oz (798-mL) can whole tomatoes 19-oz (540-mL) can black beans, rinsed and drained

1 tbsp (15 mL) canned chipotle pepper in adobo sauce, minced OR 1 tsp (5 mL) chipotle or regular hot pepper sauce

8 to 10 sweet mini colourful peppers Toppings (optional): sour cream, grated cheddar cheese and diced avocado

1. Heat oil in a large frying pan over medium heat. Add beef, onion, garlic and 1/2 of jalapeno, stirring to break up meat. Cook through, about 5 minutes.

2. Drain fat if needed, then return to heat. Add peanut butter and spices to meat. Stir 1 minute. Add to slow cooker.

3. Stir in tomatoes, black beans and chipotle pepper. Cut stems from mini peppers and use a small spoon to remove seeds. Add to slow cooker and stir. Cover slow cooker.

4. Cook on high for

4 hours or on low for 8 hours. Taste and stir in remaining jalapeno if needed. Serve with toppings if desired.

Note: For an easy veggie chili, swap out meat for an additional can of black beans.