1 Tbsp. olive oil 2 yellow onions, peeled and chopped 4 minced garlic cloves 2 red bell peppers, seeded and chopped 4 sweet potatoes, peeled, cut into 1/2-in. squares 2 (15-oz.) cans Great Northern beans, drained and rinsed 1 (15-oz.) can diced tomatoes 6 c. vegetable broth 1 Tbsp. brown sugar 2 tsp. fresh grated ginger 2 tsp. ground cumin 1/2 tsp. salt 1/4 tsp. black pepper 1/8 tsp. allspice 1 1/2 tsp. ground cinnamon 1/4 c. peanut butter 1 Tbsp. cilantro, chopped, optional red pepper flakes, optional
What to do:
1. In a large sauté pan, warm the olive oil over moderate heat. Add the onions and sauté for 5 minutes. Add the garlic, bell peppers, sweet potatoes, beans, tomatoes, broth, brown sugar, fresh ginger, cumin, salt, pepper, allspice, cinnamon, and peanut butter, and bring to a boil. 2. Reduce heat to low and simmer until vegetables are soft, about 30 minutes. Serve with cilantro and red pepper flakes, if desired.
From The 2014 Healthy Lunchtime Challenge Cookbook Recipe Provided by Sarah Ganser, Age 12 All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious For more information, please visit epicurious.com
