This vegan sweet potato chili makes good use of winter vegetables like kale and mushrooms for a tasty and filling stew. Nothing fancy, just stick to your ribs cold weather food.
Course Autumn, Main Course, Mains, Soups and Stews, Winter
Once the pan is hot, add the olive oil and the mushrooms. Sauté for five minutes, avoiding stirring, to sear the mushrooms* and reduce the water content.
1 tablespoon olive oil, 250 grams mushrooms
Add the onion and cook for another 2-3 minutes, or until softened and fragrant.
1 small onion
Add the sweet potato and cook for 3-4 minutes.
300 grams sweet potato
Stir in the garlic, followed by the salt, cumin, black pepper, cayenne pepper, paprika, and pepper flakes. Cook another 30 seconds, until fragrant.