Categories: Stew, chili, chowder

Ingredients

• 2 Tbsp. canola oil
• 2 red sweet peppers, chopped
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 Tbsp. grated ginger
• 1 tsp. ground allspice
• 2 lb. sweet potatoes, peeled and chopped
• 4 cups vegetable broth
• 1 6oz. can tomato paste
• 1 14oz. can coconut milk
• 1 cup peanut butter

Directions

1. Heat canola oil in a 4 to 6-quart Dutch oven over medium heat.
2. Add red peppers, onion, garlic, ginger, allspice and a pinch of cayenne pepper, if desired; cook 5 minutes.
3. Add potatoes, broth, and tomato paste; bring to boiling. Simmer, covered, 40 minutes.
4. Whisk together coconut milk and peanut butter until smooth. Stir into stew. Simmer 5 minutes. Top with mango slices and toasted peanut butter sandwich bites.

5. per serving: 43g carbs, 457 cal.

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