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
- 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.
- Stir in tomatoes and their liquid, the vegetable broth, pepper, and chili powder. Reduce heat to low, uncover, and simmer for 15 minutes.
- Stir in peanut butter and cilantro until well blended, and serve.
An Oldways recipe and photo.