New Mexico chili powder gives this stew a smokey flavor with just a hint of spice to it. If you use a different chili variety, you may need to scale the measurement back according to your heat preferences.
Ingredients
1tablespoonoil
1small oniondiced (to yield 1 1/2 cups )
2clovesgarlicminced (about 1 tablespoon)
1mediumsweet potatochopped into 1/4 inch cubes (to yield 2 cups)
2cupsbroth
14ozcan diced tomatoes
¼cuppeanut butter
2teaspoonsNew Mexico chili powder
1teaspoonsalt
14ozcan chickpeasdrained
2cupstuscan kaledestemmed and chopped
Instructions
Heat the oil in a dutch oven over medium heat. Add the onion and saute about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute.
Add the sweet potato, broth, tomatoes & their juices, peanut butter, chili powder, and salt. Stir well to ensure the peanut butter is thoroughly mixed in and there's no clumps remaining. Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.
Once the sweet potatoes are tender, add the chickpeas and the kale to the dutch oven. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.