Spicy Caribbean Vegetable Stew


In a large saucepan, heat oil over medium heat. Add onion; sauté 5 minutes. Add bell pepper and garlic; sauté 2 minutes. Sprinkle seasonings over vegetables; sauté 1 minute. Add 2-1/2 cups of the broth and sweet potatoes. Bring to a boil over high heat. Reduce heat; cover and simmer 12 minutes, stirring occasionally. Stir in squash; cover and simmer 5 to 6 minutes or until vegetables are tender, stirring once.

Whisk together peanut flour and remaining 1/2 cup broth. Stir into stew; simmer uncovered 5 minutes or until stew has thickened. Stir in beans; heat through. Ladle into four shallow bowls. Top with peanuts and, if desired, cilantro. Serve with lime wedges. Makes 4 servings.

Nutrition information per serving:

Calories: 384

Calories from Fat: 135

Fat: 15g

Trans fats:  0g

Cholesterol: 0mg

Carbohydrate: 50g

Protein: 17g

Fiber: 12g

Sodium: 995mg

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