If you have ever been to Moat Mountain Brewery in North Conway, New Hampshire, you have probably heard of their vegetarian Thai Peanut Chili. It’s been a while since my husband, Adam, and I have been there, and we’ve been thinking about it ever since.
I’ve tried to replicate that unforgettable taste, and this is as close as I could get. Packing it with all the veggies and giving it a protein boost with some extra chickpeas makes your body thank you!
This recipe is plant-based, vegan, vegetarian, dairy free, carb conscious… it’s basically everything but Whole 30 because of the legumes. But what we celebrate the most about this recipe is you really can’t mess it up!
The Hacks:
- Frozen crinkle cut or sliced carrots
- Jar of minced garlic or garlic paste
- Ginger paste
- Lots of canned goods
Cooking Variations:
- Pressure cooker – Saute mode for the peppers and onions and then add the remaining ingredients and pressure cook for 3-5 minutes and quick release the steam.
- Slow cooker – All ingredients go in and cook on low for 4 hours
- Stockpot – 20 minutes, recipe follows
Substitutions:
- If you like it spicy, you can substitute the tomato paste for Thai red curry paste, or do half and half.
- If you like it light, you can substitute the peanut butter for store-bought peanut sauce (3 Tbsp) and PB2 powder (1 Tbsp).
It’s the perfect crowd pleaser for a last minute gathering and seems to go with any season!
Thai Peanut Chili
Ingredients
- 2 tbsp olive oil
- 1 red and 1 green pepper (chopped)
- 1 onion (chopped)
- 2-3 tbsp garlic
- 2 tbsp Ginger Paste
- 2 tbsp Tomato Paste
- ¼ tsp Cayenne
- ½ tsp Coriander
- ½ tsp Cumin
- 12 ounces frozen sliced carrots (1 bag)
- 1 cup creamy peanut butter
- 28 ounce can of crushed tomatoes
- 1 qt Vegetable stock
- 1 can light coconut milk
- 1 can white beans (drained and rinsed)
- Salt + Pepper to taste
- Optional chopped peanuts and cilantro for garnish
- Optional: Add chickpeas for an extra boost of protein
Directions
- Step 1 In a large pot heat olive oil over medium heat. Add onions, and peppers sauté until softened, about 3-4 minutes.
- Step 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.
- Step 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.
- Step 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.
- Step 5 Serve warm topped with cilantro and crushed peanuts. Enjoy!
Is This Something You Will Make Again?
If you decide to make this, please let us know how it went! Did it come together for you quickly? How did it taste? We want to know!
Please share a photo of your hardly homemade dish on Instagram and tag us @hardlyhomemade and #hardlyhomemade so we can see it!
Don’t forget to garnish!
