It is officially winter here in Minneapolis. It was well below zero when I drove home from work last night and it has just warmed up to zero as I am writing this now! We have entered the deep freeze and as the temperatures drop, we are all looking for warmth. This Slow Cooker African Peanut Stew will warm you from the inside out! Easily made vegetarian and even vegan, this is hearty soup everyone will love!
So as I mentioned, besides bringing you this blog, I also have a full time job. Two kids. Husband. Dog. It’s all great, but so, so busy! And on these busy days I pull out the slow cooker and let it work for me. That way I can have dinner cooking while I run home from work, get one kid to soccer and the other to Tae Kwon Do! What could be better than that? When the slow cooker contains this Slow Cooker African Peanut Stew!
This stew is a really great combination of flavors. The peanut butter serves to make it creamy, while the jalapeño gives it just a hint of heat. This stew is chock full of nutrition-black beans and peanut butter for protein, red pepper, tomatoes and sweet potato for vitamins. Plant based and so healthy!
So what are you waiting for? This Slow Cooker African Peanut Stew is not only simple, it will also warm you up on these cold days ahead!
Slow Cooker African Peanut Stew
- 1 bell pepper minced
- 1 jalapeno seeded and minced
- 1 cup red onion chopped
- 1 pound sweet potato peeled and cubed
- 2 cloves garlic minced
- 1 7 ounce can green chiles
- 1 14.5 ounce can diced tomatoes + the juice
- 1 15 ounce can black beans drained and rinsed
- 1 cup brown rice see note above
- 3/4 cup creamy peanut butter
- 32 ounce chicken broth you can substitute vegetable broth to make this soup Vegetarian/Vegan
- 2 cups water if not using precooked rice
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- green onion chopped (optional-for garnish)
- cilantro chopped (optional-for garnish)
- peanuts chopped (optional-for garnish)
Place all ingredients into slow cooker.
Stir to submerge rice.
Turn on low for 6-8 hours until rice is cooked and sweet potatoes are soft.
If you cooked your rice with the soup, you may need to add additional water to bring soup to desired consistency.
Taste and season with additional salt if needed.
Garnish with chopped green onion, chopped cilantro, and chopped peanuts as desired.
Serve and enjoy!