Peanut chili soup

This is one of my fall comfort foods but great year round. With the weather changing here in the east, I always add this to my arsenal of warming soups. I used to serve in at a restaurant where I worked. The customers were always delightfully surprised.


  • 2 Tbsp peanut oil (or vegetable oil)
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed or minced
  • 1 teaspoon chili powder
  • 2 red bell peppers, seeded and small diced
  • 8 oz carrot, small diced
  • 8 oz potatoes, small diced
  • 3 celery stalks, medium diced
  • 3 ¾ cups vegetable stock
  • 6 Tbsp crunchy peanut butter
  • ⅔ cup corn
  • salt and ground black pepper
  • chopped unsalted peanuts for garnish


  • Heavy bottom Russe or large saucepan.


  1. Heat oil in pan and sweat onions and garlic.
  2. Add chili powder and cook about a minute more.
  3. Add red peppers, carrots, potatoes and celery.
  4. Stir well and cook about 5 minutes over medium high heat.
  5. Add vegetable stock and corn.
  6. Stir in peanut butter and mix well.
  7. Season with salt and pepper.
  8. Bring to a boil, cover and reduce to a simmer for 20 minutes or until vegetables are tender.
  9. Taste and adjust seasonings (salt & pepper)
  10. Serve garnished with chopped peanuts.
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