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Prep time
30 minutes
6 servings

1 tablespoon extra-virgin olive oil

2 medium onions, diced

2 large red or green bell peppers, chopped small

6 garlic cloves, minced

1 (28 -ounce) can crushed tomatoes

4 cups low-sodium vegetable broth

½ teaspoon black pepper

½ teaspoon chili powder

⅔ cup extra crunchy natural peanut butter

1 tablespoon fresh cilantro, chopped   

  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 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, and serve.

An Oldways recipe

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