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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I'm an omnivore and Boyfriend is a vegetarian. This stew is perfect for the both of us! I absolutely love it and between the peanuts and the potatoes it's very filling. I threw it together one day so the spice measurements are approximate. Make it as spicy as you like! Ingredients:
3/4 cup peanut butter |
5 cups chicken broth, vegetable broth or 5 cups water |
1 tablespoon butter or 1 tablespoon peanut oil |
4 -5 carrots, diced |
1 celery rib, diced |
2 limes, juiced |
1 -2 teaspoon cumin |
1 -2 teaspoon dried chipotle powder |
1 -2 teaspoon onion powder |
2 garlic cloves, minced |
3 idaho potatoes, diced |
1 green bell pepper, diced |
1 red bell pepper, diced |
1 cup coarsely ground peanuts |
salt |
1/4 cup chopped fresh chives |
salt |
Directions:
1. Combine peanut butter and 2 cups of broth in blender and process until smooth.
2. Place a 5 or 6 quart stock-pot over medium-high heat and add butter or oil. Once hot, add the carrot and celery and cook until slightly tender, about, 7-10 minutes.
3. Add the peanut butter mixture, the remaining broth, all the spices, and the diced potatoes and cook over medium-low heat until thickened, stirring occasionally, about 30 minutes.
4. Add in the Bell Peppers, the Peanuts, and Chives and cook for another 15-20 minutes.
5. Add salt to taste and serve!
6. Optional: garnish with some fresh cilantro and extra chives.
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