Ingredients
- 1 Tbsp olive or other plant oil
- 1 medium onions, diced
- 2 large red or green bell peppers, chopped small
- 6 cloves fresh garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 2/3 cup extra crunchy natural peanut butter
- 1 Tbsp fresh cilantro, chopped
- Salt, to taste
Steps:
1. Heat olive oil in a large pot over medium heat. Cook onions and bell peppers until lightly browned and tender, adding in garlic at the end to prevent it from burning.
2. Stir in tomatoes and their liquid, the vegetable broth, pepper, and chili powder. Reduce heat to low, uncover, and simmer for 15 minutes.
3. Stir in peanut butter and cilantro until well blended. Taste and adjust seasoning, adding salt if needed.
Per serving: Calories: 350; Total Fat: 20 g; Saturated Fat: 3 g; Total Carbohydrate: 25 g; Total Sugars: 11 g (Added, 0 g); Dietary Fiber: 8 g; Protein: 11 g; Sodium: 115 mg; Potassium: 776 mg; Calcium: 39 mg; Vitamin D: 0 mcg; Iron: 4 mg.
(Tbsp=tablespoon; oz=ounces; tsp=teaspoon; g=grams; mg=milligrams; mcg = micrograms.)