Peanut Butter Stew

Makes 8 servings (1 cup per serving)


  • 2 medium onions, finely chopped 
  • 2 Tbsp. coconut oil 
  • 3 cloves garlic, chopped 
  • ½ tsp. salt, add more or less to taste 
  • ½ tsp. pepper, add more or less to taste 
  • ½ tsp. cayenne pepper or paprika 
  • 3 bell peppers, diced 
  • 4 large skinless chicken breast, diced 
  • 4 tomatoes, quartered 
  • 1 cup water 
  • 5 Tbsp. creamy natural peanut butter, divided 


  1. In a large stew pot over medium heat, cook onions with coconut oil until browned. Add garlic, salt, and cayenne pepper. Stir, adding bell peppers and diced chicken. 
  2. Once the chicken is browned, add the tomatoes and mash them with your stirring spoon or spatula. Add water and simmer for 5 to 10 minutes. 
  3. Add 2 Tbsp. of the peanut butter to the pot, lower heat, and continue let to simmer. 
  4. In a separate pan, cook the spinach. If using fresh spinach, wash the leaves, add about 2 Tbsp. of water to a saucepan with the spinach and heat over medium-low heat until spinach leaves are limp and tender. If using frozen spinach, cook according to package directions. 
  5. Add remaining 3 Tbsp. of peanut butter to the spinach and heat for 5 minutes. Serve the stew topped with a scoop of the peanut-spinach greens. 


Nutritional analysis per serving: 270 calories, 10.3 g fat, 33.4 g protein, 11.4 g carbohydrate (7.9 g available carbohydrate), 3.5 g fibre, 287 mg sodium 

My Viva Servings: 0 grain, 4 protein, 3 vegetable, 0 fruit, 1 fat, 0 dairy