Sweet Potato, Peanut Stew

This is a nice change from lots of the foods we as CHIPPERS eat. This is to be served on brown or wild rice, Quinoa or Couscous.

Directions:

1. In a large sprayed saucepan, saute: 2 med. onions and 3 to 4 cloves of garlic, minced.


2. Add: 2 bell red peppers, cut into 1/2" squares. Cook for 3 to 4 min.


3. Add: 1 tablespoon agave nectar, 1 tea cinnamon, 1-1/2 tea cumin, 1-1/2 tea. grated ginger. Stir well.


4. Cream: 1/2 to 3/4 cup peanut butter with a little water. (be sure to pour oil off of peanut butter.)


5. Add: 3 sweet potatoes, pealed and cut into 1/2" cubes, 1 15 oz. can diced tomatoes, 4 cups homemade broth, 1 teaspoon Wylers no sodium chicken broth, 1 15 oz can kidney beans drained and rinsed. Simmer for 30 min.


6. Add: Kelp(adds a salty taste, ground black pepper and Siracha sauce to taste.


7. Serve on top of brown wild rice, quinoa or couscous. Top with 1 cup unsalted dry roasted peanuts and chopped fresh cilantro.

Enjoy!!