Brazilian Peanut Stew

Originally posted by "alanah" on the old Athletic Progression forum.

4 tbsp oil, 1 tbsp paprika, 2 dry small hot chilis, or chili flakes, 1 chopped onion, 4 cloves minced garlic, 28 oz canned tomatoes (big one), 1/4 tsp cinnamon, 1/4 tsp ginger, nutmeg, cayenne, salt, pepper to taste, 1 cup water or stock (I used veg stock), 1 cup coconut milk, 1/2 c peanut butter (more or less - I used more), 1 cup or can of black beans, chickpeas (add 2 or 3 cans of whichever combo), 1 cup corn, 1 cup peanuts. I also added leftover spinach, and sweet potatoes.

Heat paorika and chilis in oil - remove whole chilis if used - I use flakes and leave them in. Saute onions, garlic in oil. In slow cooker, add tomatoes, spices, and stock, beans, corn, coconut milk, and peanut butter. If adding sweet potatoes, parboil them first. Add peanuts earlier or later, depending on how crunchy you want them. May need to add water if starts to dry out or get to thick.