Peanut Chili Recipe

Name: Peanut Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound unsalted roasted peanuts 4 cups; 1 1/2 tablespoons peanut oil; 2 onions mediums, chopped; 4 clove garlic mediums, chopped; 3 stalks celery chopped; 3 carrots mediums, chopped; 2 jalapeno chilies seeded and chopped; 1 green bell pepper chopped; 2 tablespoons chili powder; 2 tablespoons fresh oregano; 2 tablespoons fresh basil; 1 tablespoon ground cumin; 3/4 teaspoon coarse salt; 1/4 teaspoon freshly ground pepper; 1/8 teaspoon cayenne pepper or more to taste; 3 1/2 cups chopped tomatoes; 3 1/2 cups vegetable broth; 2 tablespoons molasses; shredded Monterey Jack cheese optional; chopped fresh cilantro optional

Servings: persons

1 pound unsalted roasted peanuts 4 cups
1 1/2 tablespoons peanut oil
2 onions mediums, chopped
4 clove garlic mediums, chopped
3 stalks celery chopped
3 carrots mediums, chopped
2 jalapeno chilies seeded and chopped
1 green bell pepper chopped
2 tablespoons chili powder
2 tablespoons fresh oregano
2 tablespoons fresh basil
1 tablespoon ground cumin
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper or more to taste
3 1/2 cups chopped tomatoes
3 1/2 cups vegetable broth
2 tablespoons molasses
shredded Monterey Jack cheese optional
chopped fresh cilantro optional

1
Place 1/2 cup peanuts in blender or food processor. Pulse on and off very briefly until coarsely chopped. Remove to a plate and reserve for garnish.
2
Add remaining peanuts to blender or food processor. Pulse on and off until nuts are minced and cling together in clumps.
3
In large heavy pot, heat oil over medium-high heat. Add onions and garlic and cook, stirring often, until onions are softened, about 8 minutes. Add celery, carrots, chilies and bell pepper and cook, stirring often, 5 to 7 minutes.
4
Stir in chili powder, oregano, basil, cumin, salt, pepper and cayenne until well combined. Add minced peanuts, tomatoes, broth and molasses and mix well.
5
Bring to a boil, reduce heat to low, cover and simmer until mixture is slightly thickened and flavors have blended, about 30 minutes.
6
Adjust seasoning to taste. Serve hot, sprinkled with reserved peanuts. Garnish with cheese and cilantro if desired.
7
This zesty chili is rich and satisfying, so small portions should do nicely. It is best made a day or so ahead; rewarm over low heat stirring occasionally. Serve with whole-grain bread or over hot fluffy rice to soak up all the liquid.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 pound unsalted roasted peanuts 4 cups, 1 1/2 tablespoons peanut oil, 2 onions mediums, chopped, 4 clove garlic mediums, chopped, and more.

Yes, Peanut Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions