African Ground Nut Stew with Sour Cream-Chive Topping

By dashy_65

Ingredients

• 1 cup fat-free sour cream
• 1/4 cup minced fresh chives
• 2 teaspoons canola oil
• 1 1/4 cups thinly sliced yellow onion
• 3/4 cup chopped red bell pepper
• 3 garlic cloves, minced
• 1 cup chopped unsalted, dry-roasted peanuts
• 1 teaspoon salt
• 1/2 to 1 teaspoon crushed red pepper
• 4 cups (1-inch) cubed peeled sweet potatoes (about 1 1/2 pounds)
• 2 1/2 cups quartered small red potatoes (about 1 pound)
• 2 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
• 1 (28-ounce) can diced tomatoes, undrained

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Combine sour cream and chives in a small bowl; cover. Refrigerate 2 hours.

Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes or until tender. Add garlic; sauté 30 seconds. Stir in peanuts, salt, and crushed red pepper; sauté 2 minutes. Add potatoes, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until the potatoes are tender. Place 1 2/3 cups stew into each of 6 bowls; top each serving with about 2 1/2 tablespoons sour cream mixture.