Brazilian Stew

This stew has become a weekly favorite! You can make it spicy with chipotle powder or a milder version with just paprika or turmeric. It is so comforting and warm! The whole family loves this one! You can enjoy it as a soup by adding more liquid and a slice of GF bread or as a stew and make a side of rice or cauliflower rice! Top with green onions and cilantro and boom! Comfort food that heals!
Ingredients:

• 4 Tbsp lime juice
• 1.5 Tbsp cumin
• 1 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp turmeric (may sub paprika or chipotle powder)
• 3 cloves of garlic, minced
• 1.5 tsp sea salt
• 1 tsp pepper
• 5 yellow or red potatoes, peeled and chopped
• 1 Tbsp olive oil*
• 1 small onion, chopped
• 3 large bell peppers, any color & diced
• 1 can diced tomatoes
• 1 can full fat coconut milk
• 2 handfuls spinach or kale, chopped
• handful fresh cilantro, chopped

*For oil free, just use water or veggie broth
Directions:

1. 1. Wash and cut all the veggies in small chunks.
   2. Heat the olive oil or liquid in a large soup pot over medium-high heat. Add the garlic, onions and peppers and cook until they are translucent, about 3 minutes.
   3. Add all the seasonings and lime juice to the pot and combine.
   4. Add the tomatoes and potatoes to the pot. Mix well so everything is coated.
   5. Pour in the coconut milk over everything and stir until it is combined well. Cover and simmer about 20 minutes, stirring occasionally.
   6. When the potatoes are soft, add the chopped spinach, mix well.
   7. Just before serving,  add the cilantro. Adjust spices to your taste.
   8. You can serve over rice or caulirice. Or you can add some veggie broth/water to make it more of a soup.