INGREDIENTS

1 large onion, chopped
2 Tbsp. olive oil

5-6 cups chicken broth (or, you can dissolve 2 large bouillon cubes in water)
1½ cups natural peanut butter
2 bay leaves
2 tsp. garlic, chopped
4 oz. can tomato paste

1 green pepper, chopped
1 large zucchini, chopped
½ butternut squash, cubed
½ head small cabbage, sliced
2 carrots, sliced in circles
½ head cauliflower, cut into florets

1 15-oz. can diced tomatoes, drained
1 Tbsp. apple cider vinegar
1 tsp.7 Chili Blend Hot Pepper Seasoning

Salt and pepper to taste

INSTRUCTIONS

1.Sauté onion in olive oil until tender.
2.Add broth, peanut butter, bay leaves, garlic, and tomato paste.
3.Continue sauté over medium-high heat stirring until stew is smooth and thick.
4.Add all raw veggies.
5.Cover, reduce heat to medium, and cook for 20 minutes with an occasional stir. Vegetables will release lots of water that will thin out the stew.
5.Add diced tomatoes, vinegar, Chili Pepper Seasoning, salt, and pepper. Cook on low for 30 minutes.
6.Remove bay leaves.
Serve over rice.