Southwestern Peanut Stew
photo by Jenah BS
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
6
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
- Combine peanut butter and 2 cups of broth in blender and process until smooth.
- 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.
- 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.
- Add in the Bell Peppers, the Peanuts, and Chives and cook for another 15-20 minutes.
- Add salt to taste and serve!
- Optional: garnish with some fresh cilantro and extra chives.
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RECIPE SUBMITTED BY
I'm a graduate student who absolutely loves to try new and exotic recipes.
When I'm not making attempts at gourmet cooking, you can find me kayaking, at the beach, reading a book or rock climbing.