Make Ahead

Thai Peanut Chili

November 11, 2020
0 Ratings
Photo by hardlyhomemade
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 10
Author Notes

A lot of ingredients, but not a lot of work. Just throw it all in one pot, and feed a crowd, or just your family and have leftovers for a week of healthy soup lunches. It's the kind of soup that tastes better as the days go on, so make it ahead if you'd like! Don't forget to garnish with cilantro and a crunchy chopped peanut! —hardlyhomemade

  • 2 tablespoons olive oil
  • 2 red peppers
  • 1 onion (diced)
  • 2-3 tablespoons minced garlic
  • 2 tablespoons ginger paste
  • 2 tablespoons tomato paste
  • 1/2 teaspoon coriander
  • 1/3 teaspoon cumin
  • 12 ounces frozen sliced carrots (1 bag)
  • 1 cup creamy peanut butter
  • 28 ounces can crushed tomatoes
  • 1 quart vegetable stock
  • 1 can coconut milk
  • 1 cup creamy peanut butter
  • 1 can white beans (drained and rinsed)
  • Optional chopped peanuts and cilantro for garnish
  • Optional can of drained chickpeas for an extra boost of protein
In This Recipe
  1. In a large pot heat olive oil over medium heat. Add onions, and peppers sauté until softened, about 3-4 minutes.
  2. Add in ginger, tomato paste and garlic and stir until fragrant about 1 min. Add the seasoning and cook for another 2 minutes, stirring, until paste darkens.
  3. Add the crushed tomatoes, stock, coconut milk, carrots, beans and peanut butter. Bring to a boil and stir until fully combined. Turn the heat down to low and simmer for 10 minutes, until carrots are tender.
  4. Taste the soup before adding salt. Depending on your other ingredients salt content, it may not need anymore salt. Add a pinch of pepper. Adjust to your own liking.
  5. Serve warm topped with cilantro and crushed peanuts. Enjoy!

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