Peanut Butter Chili

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

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!