CD’s Almond Butter Chili
Hello my almond butter loving friends. If you're new to HEAB, you may like to subscribe to my RSS feed or receive my posts via email. Thanks for reading!
Ingredients:
- 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
Directions:
- 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.
{ 35 comments… read them below or add one }
Thanks guys! I have all the ingredients and I’m going to make a batch today. Can’t wait to try this!
Cherie, Hope you enjoy…we’re a bit obsessed ourselves.
I think I’m in love! (with a recipe)
And even better . . . I have all that stuff and may have to make it tonight. That look completely scrumptious!
I’ve been waiting to try this recipe, and it’s just cool enough here this weekend that I’m going to give it a go. It looks and sounds delicious.
Beth,
It is delicious. Hope you enjoyed!
LOVE IT! I didn’t really taste the almond butter, but it was creamy, and the whole flavor was wonderful.
Its 90 degrees out..but I had to try it…and i know i’ll be making this more this fall back in WA. 
Thanks CD and HEAB!
Love your site!
Erin,
CD was so happy to hear this, and we’re both glad you enjoyed the chili. Thanks for letting us know and for reading my blog.
So,
I made the chili last night – and I LOVED it.
I agree about not tasting the almond butter, but it was definitely creamy.
I decided to add a few more veggies, and slash the butter, but it was still absolutely delish!
Jackie,
CD made the chili last night for us as well. Sounds like you enjoyed it as much as we did. Thanks for letting me know – Chris will be happy to hear it!
Holy cow! This was sooooooo good! I added some zucchini, beans, and used sunflower butter (because I didn’t have any suitable almond butter) and boy was it tasty! Thanks for this yummy recipe.
Mikelle, We enjoyed some of CD’s chili just last night. It’s our favorite dinner these days. I’m so glad you like the recipe – thanks for letting me know. Your version sounds delicious!
How many servings would this make HEAB??
Also – I like how you have the recipe separate from a post as well…Did you make up a “new post” just to showcase/highlight the recipe for it? …I posted a few recipes on my site, but they’re “intertwined” with the other things I talk about in that post – and was wondering if I should do the Recipes as just themselves…hmmm…
Eatmovlove,
Depends, CD and I usually eat it in 2 servings, but we have stretched it out to more. We have hearty appetites, and I would say for the average person, this recipe would make 3 to 4 servings.
For most of my recipes, I write a New Page, publish them under the Recipe header, and then link back to them on my recipe page. Just makes for a cleaner/easier to follow recipes. However, some days I get lazy and simply link to the original post in which I wrote about the recipe.
I want to try this just to see what the almond butter does to the flavor of the chili. The recipe looks good to begin with – but the almond butter could put it over the top.
TheTreadMillDiares.
The almond butter chili is so good. CD made it for dinner last night, but honestly, you can’t really taste the almond butter so much. We once used cinnamon cashew butter, and that definitely added great flavor, but the plain almond butter just tends to thicken the mix…not much almond taste to the chili. Still love it though. Hope you try it and enjoy!
Hi Heather! Do you recommend using any specific type of almond butter? (Raw, not raw, salted etc etc?)
Hey Tricia,
You really can’t taste the almond butter very much, but it does help make the chili creamy. The only time I’ve really ever tasted the nut butter is when we used Naturally Nutty Cinnamon Cashew butter. The cinnamon flavor really came out after allowing it to simmer. Roasted almond butter adds a bit more flavor, but when we’ve used raw, I couldn’t taste it at all. I think peanut butter would add a really nice flavor as well, and as far as almond butter goes, I’d stick with roasted, and if you use a salted version, simply add less salt to the chili. Hope you enjoy!
Great! Thank you!
Can’t wait to try it!
ps
Your nursery is adorable!!!
Thanks Tricia, and please let me know how you like the chili.
Hey Heather – finally broke down and tried this recipe with some veggie changes to reflect what was in our fridge. Hubby loved it, as did I!!! I did a double recipe, of course with a very health dose of almond butter. You could taste it on top of it making the chili creamy goodness, and it was AWESOME!!! I don’t think I’ll ever make chili without almond butter again
Jennifer,
Ahhh, CD will be so excited to hear this. I’m so happy both you and your hubby loved the chili. We’ll never make it without almond butter again either! Thanks for letting me know you enjoyed the recipe.
Two thumbs up! I had a dance class tonight and knew I’d be starved when I got back, so I actually just chucked all the ingredients in my slow cooker and set it on high. 2 hours later, I got home, stirred in some cooked brown rice, and poured myself a serving topped with a little parm in CD’s honor. Perfection! I did some veg subs and did beans instead of beef but otherwise it was more or less CD’s recipe. So now you know that Almond Butter Chili is officially crockpot-friendly. Doesn’t get any easier!
Awesome, thanks Diana – I was wondering how it would work in a crock-pot. Everyone should own a slow cooker – just makes life so much easier. Glad you enjoyed CD’s recipe…especially with a little Parm.
This looks amazing, just wondering if you’ve tried it with any other seed or nutbutters? I have tahini but no almond butter, you think it would be any good? Thanks!
Simone,
The chili is great with all the nut butters we’ve tried: almond butter, peanut butter, and cinnamon cashew butter. I’m sure it would be fabulous with tahini as well. Unless the nut or seed butter has a really strong taste, it’s hard to taste the flavor of the butter itself. It really just adds to the creaminess of the chili. Although, we were able to taste the cinnamon from cashew butter after allowing it to simmer in the chili – so good! Let me know if you try it and enjoy!
Wow, I made it for dinner tonight with tahini instead of almond butter and along with some corn bread you posted a while back from yoga is yummy, it was SO GOOD!!
thank you so much
my boyfriend and I are currently curled up in a food coma on the couch
Simone,
So happy to hear both you and your boyfriend enjoyed the chili. I just read your comment to CD – he’s smiling.
This recipe sounds good!! I always add cinnamon to my chili so I can see how the cinnamon cashew butter would be tasty in this for sure
Krista,
We love this recipe, and yes, my favorite batch thus far was with the cinnamon!
Hi Heather!
I love your blog–I have just recently discovered it! I found it while researching foods to eat during tonsillectomy recovery; a project I was doing for one of my graduate classes.
This chili looks fantastic! Veggie chili is one of my winter staples, and almond butter in it looks like pure genius! Have you ever made a vegetarian version of this? I’m always looking to find a new chili recipe, but I don’t eat meat.
Thanks, and good luck with the soon to come little HEABlet!!
Rachael,
Thanks for reading and so glad you found me. No, I have never made a vegetarian version of the chili, but I know others have subbed beans. I think lentils would work great as well. Enjoy.
I have to admit — I thought putting almond butter in chili sounded sort of funny, but I just made a batch, and it is sooooo good!
looks totally awesome recipe
will give this recipe and try 
btw with regards to the naturally butter sunbutter purchase, i unfortunately do not live in America hence I do hope the retailers here where i live would bring this product in someday but i guess i’m content with the SunButter for now
I made this tonight, we are vacationing in FL, didn’t have chili powder, the kids loved it… HUGE hit… I used Morningstar “beef” crumbles instead of beef, all worked out sooo well… Thank you!
YUM! Thank CD for the chili inspiration – I made a variation with zucchini and ground turkey, SOOO GOOD!
He’s a rockstar in the kitchen!
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