2 Small sweet potatoes (chopped into 1/2 inch pieces)
1 red bell pepper (chopped into 1/2 inch pieces)
2 zucchini (chopped into 1/2 inch pieces)
1 teaspoon salt
1/4 teaspoon pepper
3 Tbsp creamy peanut butter
chopped almonds and lime
1 4.5 oz can of diced green chilis
1/2 cup water
Over medium heat, heat canola oil in a heavy bottomed pot.
Add onion and sauté until softened, about 5 minutes. Add garlic, ginger and cumin and sauté for another 30 seconds. Add tomatoes, beans and sweet potato and bring to a boil. Reduce heat to a simmer and cook for 15 minutes.
Add red pepper and zucchini and continue to cook until tender and sweet potato just softened, 5-10 minutes.