|1 cup||fat-free sour cream|
|1/4 cup||fresh chives; minced|
|2 teaspoons||Canola oil|
|1 1/4 cups||yellow onion; thinly sliced|
|3/4 cup||red bell pepper; chopped|
|3 cloves||Garlic; minced|
|1 cup||unsalted peanuts, dry-roasted; chopped|
|1 teaspoon||Crushed red pepper|
|4 cups||sweet potatoes; peeled and cubed|
|2 1/2 cups||small red potatoes; quartered|
|2 1/2 cups||Vegetable broth|
|28 ounces||canned diced tomatoes; undrained|
|1||Combine sour cream and chives in a small bowl; cover. Refrigerate 2 hours.|
|2||Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; saute 3 minutes or until tender. Add garlic; saute 30 seconds. Stir in peanuts, salt, and crushed red pepper; saute 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.|
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