Southwestern Peanut Stew

• 34 cup peanut butter
• 5 cups chicken broth, Vegetable Broth or 5 cups water
• 1 tablespoon butter or 1 tablespoon peanut oil
• 4 -5 carrots, diced
• 1 celery rib, diced
• 2 limes, juiced
• 1 -2 teaspoon cumin
• 1 -2 teaspoon dried chipotle powder
• 1 -2 teaspoon onion powder
• 2 garlic cloves, minced
• 3 idaho potatoes, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup coarsely ground peanuts
• salt
• 14 cup chopped fresh chives
• salt

1. Combine peanut butter and 2 cups of broth in blender and process until smooth.
2. Place a 5 or 6 quart stock-pot over medium-high heat and add butter or oil.
3. Once hot, add the carrot and celery and cook until slightly tender, about, 7-10 minutes.
4. Add the peanut butter mixture, the remaining broth, all the spices, and the diced potatoes and cook over medium-low heat until thickened, stirring occasionally, about 30 minutes.
5. Add in the Bell Peppers, the Peanuts, and Chives and cook for another 15-20 minutes.
6. Add salt to taste and serve!
7. Optional: garnish with some fresh cilantro and extra chives.

peanut butter, chicken broth, butter, carrots, celery, cumin, chipotle powder, onion powder, garlic, potatoes, green bell pepper, red bell pepper, peanuts, salt, fresh chives, salt

Taken from www.food.com/recipe/southwestern-peanut-stew-476116 (may not work)