This stew is great served with some crusty bread for dipping! You can top it with any nut you like. I also like a squeeze of hot sauce right before eating for a little more heat.
Preheat a large dutch oven or pot over medium high heat and add oil.
Saute onion and garlic for about 5 minutes, or until tender.
Add red pepper and zucchini and continue to cook until tender, about another 5 minutes.
Add sweet potatoes, beans, water, broth, ginger, cumin, green chills, diced tomatoes, and salt and pepper. Bring to a boil, cover and reduce heat and simmer for about 30 minutes, or until potatoes are tender.
Remove lid and let simmer for another 5-10 minutes. Remove about 1 cup of liquid to a small bowl and add peanut butter. Whisk until combined.
Add peanut butter mixture back to stew. To serve, garnish with chopped almonds and a squeeze of lime juice.