African Sweet Potato Stew

When the weather shifts and the leaves begin to change to brilliant shades of red, orange, and yellow I start to pull out recipes that warm the soul and fill my kitchen with fragrant smells and similiar colors. One of the first recipes I turn to in Autumn is this one, African Sweet Potato Stew. This is completely vegetarian/vegan and takes 1 hour or less to prepare.

Ingredients:
Step 1:
1 lg. onion, diced
1 lg red bell pepper
1/2 c celery, chppoed (I usually use 2 stalks)
1/2 c carrot, chopped
2 sweet potatoes
2-3 cloves garlic, minced
*1 seeded jalapeno, diced (optional - I usually pass on this because of the kids)
Step 2:
1 1/2 c brown rice (cooked)
15 oz. vegetable broth (about 1 box)
1 can Rotel w/ chilis (mild, or to your liking)
1 1/2 tsp. cumin
1 can black beans (drained & rinced)
*1/3 c creamy peanut butter

Step 1:
* Cook brown rice for Step 2 first!
1. Coat lg. pot or dutch oven with olive oil
2. Saute veggies, adding garlic and jalapeno last
3. Once veggies soften (about 10 min.) add Step 2 ingredients
Step 2:
4. Bring to boil and simmer as long as you want, but at least 15-20 minutes
5. Just before serving add 1/3 c peanut butter, stir well with whisk - this adds a nice texture and lots of flavor to the stew.

I usually add the peanut butter to each individual serving since one of my children likes alot, and another doesn't like much at all in hers. Also, we usually have plenty left over and I prefer the texture when the peanut butter hasn't been sitting.

ENJOY!