| 2 teaspoons | Olive oil |
| 1 1/2 cups | Chopped onion |
| 1 | Garlic clove, minced |
| 4 cups | (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds) |
| 1 1/2 cups | Cooked small red beans |
| 1 1/2 cups | Vegetable broth |
| 1 cup | Chopped red bell pepper |
| 1/2 cup | Water |
| 1 teaspoon | Grated peeled fresh ginger |
| 1/2 teaspoon | Salt |
| 1/2 teaspoon | Ground cumin |
| 1/4 teaspoon | Black pepper |
| 1 (14.5-ounce) can | Diced tomatoes, drained |
| 1 (4.5-ounce) can | Chopped green chiles, drained |
| 3 tablespoons | Creamy peanut butter |
| 3 tablespoons | Chopped dry-roasted peanuts |
| 6 | Lime wedges |
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.
Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.
6 servings (serving size: 1 1/3 cups stew, 1 1/2 teaspoons peanuts, and 1 lime wedge)