African Ground Nut Stew with Sour Cream-Chive Topping

Ingredients

• 28 ounce canned tomatoes diced undrained canned
• 2 teaspoons canola oil 
• 0.5 teaspoon pepper red crushed
• 1 cup dry-roasted peanuts unsalted chopped
• 0.3 cup chives fresh minced
• 3  garlic cloves minced
• 0.8 cup bell pepper red chopped
• 1 pound potatoes red quartered
• 1 teaspoon salt 
• 1 cup cup heavy whipping cream fat-free sour
• 4 cups sweet potatoes cubed peeled (1-inch) ()
• 2.5 cups vegetable broth organic (such as Swanson Certified )
• 1.3 cups onion yellow thinly sliced

Equipment

• bowl
• dutch oven

Directions

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.
3. Add onion and bell pepper; saut 3 minutes or until tender.
4. Add garlic; saut 30 seconds. Stir in peanuts, salt, and crushed red pepper; saut 2 minutes.
5. 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.
6. Place 1 2/3 cups stew into each of 6 bowls; top each serving with about 2 1/2 tablespoons sour cream mixture.