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Cauliflower Rice Peanut Chili

Cauliflower rice peanut chili is now a thing!

If you are looking for comforting and stick-to-your-ribs foods, look no further! This chili is rich, nutty, and slightly spicy and comes with riced cauliflower.

Cauliflower Rice Peanut Chili

This recipe is super easy and can be ready in less than 30 minutes, making it perfect for a weeknight dinner. You start by sautéeing onion, garlic, and carrots. Then add tomato purée, nutritional yeast, coconut sugar, soy sauce, and spices. Oh, and peanut butter! Adding peanut butter makes this chili extra creamy, nutty, and different from your basic chili recipe. For more texture, I used crunchy peanut butter, but smooth will do it, too.

This chili is not overly spicy; I didn’t want the soup to cover the cauliflower flavor. If you like spicy chili, add more chili powder or sriracha; I won’t judge.

Cauliflower Rice Peanut Chili

While the chili is cooking, you process the cauliflower florets until it has the texture of couscous or steel-cut oats. Then cook for a few minutes in a skillet until tender before transferring to the chili sauce.

This chili reheats very well, so feel free to double the recipe so you can have it for a few meals. You can serve it as is or with sautéed tofu or tempeh for added protein.

Cauliflower Rice Peanut Chili

This chili is not only easy to make, but it’s also rich and creamy with a delicious peanut flavor. Cauliflower rice adds a light texture to the chili and soaks up the flavors of the chili sauce. If you are looking to spice up your chili game, this is it!

For more savory peanut butter recipes, check out these Sesame & Peanut Tempeh Skewers or these Fonio Balls in African Peanut Sauce!

Let me know in the comments if you try this Cauliflower Rice Peanut Chili recipe!

Cauliflower Rice Peanut Chili

Cauliflower Rice Peanut Chili
Cauliflower Rice Peanut Chili

Cauliflower Rice Peanut Chili

5 from 9 votes
Author: Thomas Pagot
Rich and creamy peanut butter and tomato chili with riced cauliflower! A comforting, flavorful, and easy-to-prepare dish!
Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 35 minutes
Servings 3 servings
Calories 447 kcal


  • 1 tbsp oil
  • 1 small onion diced
  • 1 clove of garlic minced
  • 1 small carrot finely sliced
  • 2 cups 100% tomato puree
  • 1 cup water
  • 1/2 cup peanut butter I used crunchy
  • 2 tbsp soy sauce
  • 2 tbsp coconut sugar
  • 2 tbsp nutritional yeast
  • 1 tsp each: cumin, ground chili
  • 1/2 tsp each: turmeric, smoked paprika
  • 1 and 1/2 cup cauliflower florets
  • toppings: avocado, roasted peanuts, bread slices optional


  • Heat the oil in a large skillet or saucepan over medium heat. Once hot, sautée the onion, garlic, and carrot for 5-7 minutes, stirring regularly until the onions are golden brown and the carrots have softened.
  • Reduce the heat to low-medium and add the tomato puree, water, and peanut butter. Stir to combine. Add the soy sauce, coconut sugar, nutritional yeast, and spices. Stir and let simmer for 5-7 minutes while you prepare the cauliflower.
  • Add the cauliflower florets to a food processor and pulse a few times until the cauliflower has the texture of steel-cut oats. In a skillet, heat a teaspoon of oil. Once hot, add the riced cauliflower. Cover with a lid and cook for 2-3 minutes or until the cauliflower is tender. Season with salt and pepper and transfer to the chili sauce.
  • Taste and adjust seasonings if needed, adding more chili for spiciness, soy sauce for saltiness, or coconut sugar for sweetness.
  • Serve immediately and top with avocado slices, roasted peanuts, and fresh parsley.


  • If you want to make this recipe peanut-free, use almond butter.


Serving: 1 serving | Calories: 447 kcal | Carbohydrates: 42.5 g | Protein: 18.8 g | Fat: 27 g | Fiber: 9.8 g | Sugar: 23.4 g
Course : Dinner, Main Course
Cuisine : Asian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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  1. 5 stars
    You had me at cauliflower chili!!! Even when I just read this recipe’s name and saw the firsst picture, I knew this was to be my new and most favorite go to chili!!! Because I happen to have all the ingredients in my frig and on my shelfs, my Monday will soon feature your creation. I do not know how fortunate I became to have one right after another, stellular vegan concoctions arrive in my mailbox and instantly have my Monday, Tuesday and Wendays’ meals as hood as made. I love experiencing this kind of compulsion.

  2. Hello if using cauliflower rice can you plz advise on what measurement to use & this recipe sounds delicious – THX!

  3. 5 stars
    Hi!! this looks amazing, I can almost smell it. I cant wait to try it!
    Also, may I know what you use to calculate the nutrition information of your recipe?

  4. 5 stars
    Made this today only difference was i didnt have a carrot so used a small sweet potatoe instead itmwas beautiful thanks for the great recipe

  5. 5 stars
    I was very wary of all that tomato paste. I was concerned the richness and concentrate would be too much on the stomach, I used all the ingredients listed but added more or less according to what I like. The result was pleasing and interesting but was missing texture. I went to the cupboard and grabbed a can of black beans and a can of black olives and that did the trick. It’s a strange combo that works! I would use this as a base, adding to it whatever I have on hand for texture.

  6. 5 stars
    This was sooooo good!! I’ve made it twice – once I added some lentils and the other time, some tempeh, both with great results. Omitted the sugar – it wasn’t necessary for my taste.

  7. 5 stars
    I haven’t made this yet, but seriously can’t wait to do so. This is quickly becoming my favorite plant based site!

  8. 5 stars
    While I would not call this “chili” due to the lack of peppers, I would call it delicious! I made the “sauce” and served it over the cauliflower instead of mixing together. Despite this alteration , the result was warm and satisfying. The distinct separation of flavors and texture of cauliflower “rice” & sauce was perfect. This recipe is now part of my repertoire. Thank You!