Almond Butter Chili


  • 2 TBSP Butter
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 4 ounces sliced mushrooms
  • 1/3 pound lean beef
  • 28 ounce can diced tomatoes (with salt)
  • 2 heaping TBSP chili powder
  • 2 TBSP almond butter
  • garlic powder and cayenne pepper to taste


  • In large pot over high heat, sauté chopped veggies in butter and garlic powder until done.
  • Add beef, stirring constantly until beef is cooked through.
  • Add in canned tomatoes, cayenne pepper, chili powder, and almond butter.
  • Turn heat to low, allowing chili to simmer for about 10 minutes. Remove from heat. The chili will thicken the longer it cools.

2. With its delicate flavor, almond is smoother and sexier than peanut. Check out these different* ways to swag up your food with almond butter:

a. For super-decadent French toast, make almond butter and jam sandwiches then dip them in a mixture of egg and milk before cooking on the griddle.
b. Use it to thicken and flavor smoothies, as star chef and avid runner Nate Appleman does in his favorite strawberry and banana blend.
c. Or use it it to bind hearty, healthy granola bars. In her recipe, F&W digital award winner Anja Schwerin blends the almond butter with dried fruit, oats and seeds
d. To switch up your basic hummus, blend almond butter into the dip in place of tahini.
e. Or make easy smoked-almond butter in a food processor, and serve it with apple slices as an hors d’oeuvre
f. Dressings and sauces. Whisk almond butter into a basic vinaigrette to dress sturdy vegetables like carrots, kale and cabbage.
g. Make a nutty pesto by adding almond butter to chopped herbs, garlic and grated cheese, without bringing out your food processor.
h. Or blend it with dried chiles, garlic, vinegar and pumpkin seeds for a fast version of pipián, a Mexican sauce.
i. Stir it into pureed soups for extra protein; the almond flavor is especially nice with orange vegetables, like butternut squash, carrots and sweet potatoes.
j. Add a grown-up nutty flavor to chocolate bar cookies.
k. Or spread almond butter on graham crackers before topping with chocolate and marshmallows to make a less sweet and more satisfying version of s’mores.


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