African Ground Nut Stew With Sour Cream-Chive Topping

Ingredients

• 1 cup low-fat sour cream
• 1/4 cup fresh chives, minced
• 2 teaspoons canola oil
• 1 1/4 cups yellow onions, thinly sliced
• 3/4 cup red bell pepper, chopped
• 3 garlic cloves, minced
• 1 cup dry-roasted unsalted peanuts, chopped
• 1 teaspoon salt
• 1/2-1 teaspoon crushed red pepper flakes
• 4 cups cubed peeled sweet potatoes (1-inch cubes, 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

Directions

1. 1

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

2. 2

   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.