Sweet Potato, White Bean, Peanut Butter Stew
Serves | 6 |
Prep time | 15 minutes |
Cook time | 30 minutes |
Total time | 45 minutes |
Dietary | Vegetarian |
Website | Adapted from Cooking Light |
Ingredients
- 1 tablespoon canola oil
- 1 onion (diced)
- 1 clove garlic (minced)
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 28 ounce can of diced tomatoes with juices
- 2 Cups vegetable broth
- 19 ounce can of white beans (drained and rinsed)
- 2 Small sweet potatoes (chopped into 1/2 inch pieces)
- 1 red bell pepper (chopped into 1/2 inch pieces)
- 2 zucchini (chopped into 1/2 inch pieces)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tbsp creamy peanut butter
- chopped almonds and lime
- 1 4.5 oz can of diced green chilis
- 1/2 cup water
Directions
1. | Over medium heat, heat canola oil in a heavy bottomed pot. |
2. | Add onion and sauté until softened, about 5 minutes. Add garlic, ginger and cumin and sauté for another 30 seconds. Add tomatoes, beans and sweet potato and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. |
3. | Add red pepper and zucchini and continue to cook until tender and sweet potato just softened, 5-10 minutes. |
4. | Remove from heat, and stir in peanut butter. |