2 medium yellow onions, chopped
5 garlic cloves, minced
2 red bell peppers, chopped
1 tbsp. brown sugar
1 tsp fresh grated ginger
1 tsp cumin
½ tsp salt
1 tsp cinnamon
½ tsp allspice
½ cup peanut butter
4 medium sweet potatoes, peeled and cut into ½” squares
2 15 oz. great northern beans, drained and rinsed
1 15 oz. can diced tomatoes
6 cups vegetable stock
Heat 3 tbsp. water for sautéing onions and garlic. Add onions and garlic, cook until softened, about 5 minutes. Add bell peppers, cover and cook for about 5 minutes.
Stir in brown sugar, ginger, cumin, salt, cinnamon and allspice stirring about 30 seconds.
Add peanut butter, stir to coat.
Add sweet potatoes, tomatoes and great northern beans, stir to coat.
Add vegetable broth, bring to a boil. Reduce heat to low and simmer until potatoes are soft, about 30 minutes.
If you like it spicy, add cayenne pepper as desired for a little extra kick.