Average: 5 (1 vote)
Active time
30 minutes
4 Servings

2 teaspoons peanut or extra-virgin olive oil

1 large onion, chopped

2 cloves garlic, minced

1 can (8 ounces) tomato sauce

½ cup water

2 teaspoons chili powder

½ teaspoon salt

1 head of cauliflower (about 2 ½ pounds), broken into large florets

2 carrots, cut into ½ -inch slices

1 green pepper, cut into 1 ½ -inch pieces

¼ cup creamy peanut butter


1.  In a 5-quart Dutch oven, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring frequently, 3 to 5 minutes, or until the onion is translucent.

2.  Stir in the tomato sauce, water, chili powder and salt. Add the cauliflower, carrots, and green pepper. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.

3.  Stir in the peanut butter, cover, and simmer for 5 minutes longer or until the vegetables are tender.



Courtesy of Best Foods and the Peanut Institute

How'd it Taste?

This is very simple to throw together and quick. It came out like a chunky stew for me as I added a sweet potato to mine since it was just sitting there. With a whole grain or a nice roll, this was very filling. It would be easy to throw some in a blender to get more of a chunky soup texture.

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