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- The stew in a different lighting attempt!Peanut Butter, Kidney Bean, and Yam Stew
- Makes 10 1-cup serving
- 2 medium yellow onions, peeled and chopped
- 2 red bell peppers, deseeded and chopped
- 3 yams, cubed (I keep the skin on and scrub them well before cutting them)
- 5 cups of water
- 2 cubes of vegan vegetable bouillon cubes (you can replace these and the water with 5 cups of vegetable broth)
- 1 can (15-ounce) of kidney beans, rinsed and drained
- 1 can (15-ounce) of diced tomatoes
- 1/2 cup of creamy peanut butter
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp cumin
- 1 tsp ground cinnamon
- 1 tbsp brown sugar
- 1/2 tsp chili powder
- 1/2 tsp sea salt
View Full Recipe at Uncovering Food
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1739g | |
| Calories 981 | |
| Calories from Fat 548 | 56% |
| Total Fat 65.46g | 82% |
| Saturated Fat 12.51g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1862mg | 78% |
| Potassium 1594mg | 46% |
| Total Carbs 81.19g | 22% |
| Dietary Fiber 17.1g | 57% |
| Sugars 38.62g | 26% |
| Protein 33.56g | 54% |
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