1 can 28 oz (796 ml) whole tomatoes, crushed by hand
2 cans 19 oz (540 ml) black beans, rinsed and drained
2 cups (500 ml) sweet potatoes, peeled and diced
1/2 cup (125 ml) vegetable broth
1 1/2 cups (375 ml) frozen corn kernels
1/2 cup (125 ml) peanuts, toasted and finely chopped
1/2 cup (125 ml) chopped fresh cilantro
In a large saucepan, brown the onions in the oil. Add the bell pepper, garlic, jalapeño, and spices and sauté for about 2 minutes.
Add the tomatoes, beans, sweet potatoes, and broth and bring to a boil. Simmer uncovered, stirring frequently, for about 30 minutes or until the potatoes are tender. Add the corn and peanuts and cook for about 5 minutes. Add the cilantro. Adjust the seasoning.
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