Ingredients
- Topping:
- 1 cup fat-free sour cream
- ¼ cup fresh chives, minced
- Stew:
- 2 tsp. canola oil
- 1¼ cups thinly sliced yellow onion
- ¾ cup bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup chopped unsalted dry-roasted peanuts
- ½ tsp. salt
- 1 tsp. crushed red pepper
- 4 cups cubed sweet potatoes
- 2½ cups quartered red potatoes
- 2½ cups low-sodium vegetable broth
- 1 (28 oz.) can diced tomatoes, undrained
Tip: Screenshot this list for easy reference while shopping
Instructions
- Combine topping ingredients, cover, and store in fridge while stew is cooking.
- Heat oil in a large, heavy-bottomed pot over medium-high heat. Sauté onion and bell pepper until tender (4-5 minutes). Add garlic and sauté until fragrant (30 seconds). Add peanuts, salt, and crushed red pepper and sauté until nuts smell toasted (1-2 minutes).
- Add potatoes, broth, and tomatoes. Bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are tender (45 minutes).
- Top stew with sour cream mixture to serve.