Served as a stew, my version is chunky and hearty with a rich and creamy sauce, slightly less sweet without the use of store-bought peanut butter. A blend of sun-dried tomatoes and an ancho chili pepper give more depth and flavor than using just plain tomatoes. A touch of vinegar at the end adds just a hint of brightness; sub a squeeze of lemon or just skip this step if it makes you nervous.
It's the perfect stew/soup for those still riding out freezing temperatures; just cup your mug, close your eyes and let the flavors take you to a warm sunny spot south of the equator.