Directions:
- In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.
- Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.41 Kcal (977 kJ) | ||
| Calories from fat | 151.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.86g | 26% | |
|---|---|---|---|
| Sodium | 989.95mg | 41% | |
| Potassium | 251.91mg | 5% | |
| Total Carbs | 9.14g | 3% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 7.04g | 14% | |
| Vitamin C | 45.7mg | 76% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 49.4mg | 274% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 73.48 Kcal (308 kJ) | ||
| Calories from fat | 47.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.31g | 26% | |
|---|---|---|---|
| Sodium | 311.65mg | 41% | |
| Potassium | 79.3mg | 5% | |
| Total Carbs | 2.88g | 3% | |
| Sugars | 0.85g | 11% | |
| Dietary Fiber | 0.9g | 11% | |
| Protein | 2.22g | 14% | |
| Vitamin C | 14.4mg | 76% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 15.5mg | 274% | |
| Calcium | 6.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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