Ingredients (Makes 4 servings)

• 2 tbs water, or 1 tablespoon (15 ml) extra-virgin olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• ½ teaspoon ground cumin
• 4 teaspoon cayenne, plus more to taste
• 700g sweet potatoes, peeled and cut into 1 cm dice
• 1 can crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sea salt, plus more if needed
• 3 cups (531 g) cooked dark red kidney beans, or 2 cans, rinsed and drained
• 3 tbs (48g) creamy natural peanut butter
• ½ cup (75 g) chopped unsalted dry roasted peanuts

Directions

• Heat the water in a large saucepan over medium heat. Add the onion, cover, and cook until softened about 5 minutes.
• Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in the ginger, cumin, and cayenne and cook, stirring for 30 seconds.