This recipe has 3 qualities that I love...1) Crock pot 2) Peanut Butter 3) Inexpensive. Oh and did I mention super yummy and will make more than enough for lunch all week long?? It is also vegan, although I have heard that adding diced chicken is really good ( I added tofu). So, if you are anything like me, you are sold at this point so let me share with you how to make this recipe...
1 yellow onion, diced (I only used 1/2)
2 green onions, chopped
2 red bell peppers, chopped
4 cloves garlic, minced
1 28oz can crushed toms w/ liquid
8 cups veg broth
1/4 t black pepper
1/4-1/2 t chili powder
1/2 cup uncooked whole grain rice
Tofu/ Chicken (optional, I used about 8 oz tofu cubed)
1 cup peanut butter
Wash and cut all Veggies and bung them into your crock pot, along with toms, rice and spices. Add Veg broth. Cover and cook on low for 6-8 hours or high for about 4 hours. My cooking mixture looked like the picture below....
Before serving stir in peanut butter and cook on high for 20-30 mins. If you want to make this look fancy put a dollop of sour cream or plain yogurt on top with a sprinkle of Tabasco sauce.