Sweet Potato, White Bean, Peanut Butter Stew

Sweet Potato, White Bean, Peanut Butter Stew

Serves 6
Dietary Vegetarian
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  • 1/2 Tbsp olive oil
  • 1 onion (diced)
  • 1 clove garlic (minced)
  • 1 red pepper (chopped)
  • 2 zucchini (chopped)
  • 2 sweet potatoes (chopped)
  • 2 1/2 Cups vegetable broth
  • 1/2 cup water
  • 1/2 Tsp cumin
  • 3/4 Tsp salt
  • 1/4 Tsp pepper
  • 1 14 oz can of diced tomatoes
  • 1 4.5 oz can of diced green chilis
  • 1 can of white beans (drained and rinsed)
  • 1 Tsp grated ginger
  • 3 Tbsp creamy peanut butter
  • chopped almonds and lime (for garnish)


This stew is great served with some crusty bread for dipping! You can top it with any nut you like. I also like a squeeze of hot sauce right before eating for a little more heat.


1. Preheat a large dutch oven or pot over medium high heat and add oil.
2. Saute onion and garlic for about 5 minutes, or until tender.
3. Add red pepper and zucchini and continue to cook until tender, about another 5 minutes.
4. Add sweet potatoes, beans, water, broth, ginger, cumin, green chills, diced tomatoes, and salt and pepper. Bring to a boil, cover and reduce heat and simmer for about 30 minutes, or until potatoes are tender.
5. Remove lid and let simmer for another 5-10 minutes. Remove about 1 cup of liquid to a small bowl and add peanut butter. Whisk until combined.
6. Add peanut butter mixture back to stew. To serve, garnish with chopped almonds and a squeeze of lime juice.