Categories: Soup- Stew- Chowder- Chili

Ingredients

• 2 Tbsp. canola oil
• 1 1/2 cups chopped red sweet peppers
• 1 cup chopped onion
• 6 cloves garlic, minced
• 2 Tbsp. grated ginger
• 1 tsp. ground allspice
• 1/8 tsp. cayenne pepper (optional)
• 2 lb. sweet potatoes, peeled and chopped
• 4 cups vegetable broth
• 1 6 oz. can tomato paste
• 1 14 oz. can coconut milk
• 1 cup peanut butter
• Mango slices (optional)
• 1 recipe Toasted Peanut Butter Sandwich Bites (optional):
• 4 sandwich bread slices
• about 2 Tbsp. peanut butter
• melted butter

Directions

1. Heat canola oil in a 4 to 6 quart Dutch oven over medium heat, Add red peppers and onion; cook and stir 5 minutes or until vegetables are tender.

2. Add garlic, allspice and, if desired, cayenne pepper; cook 1 minute. Add potatoes, broth, and tomato paste; bring to boiling. Simmer, covered 20 minutes.

3. Whisk together coconut milk and peanut butter until smooth. Stir into stew; simmer 5 minutes.

4. If desired, top with mango slices and toasted Peanut Butter Sandwich bites.

5. Toasted Peanut Butter Sandwich Bites:

6. Spread 2 bread slices with peanut butter; top each with bread. Brush both sides of bread with melted butter. Cook in skillet over medium heat until golden brown, turning once.

7. Cut each into fourths.

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