We got some free potatoes and wanted to make some delicious out of them. Because it’s sooooo windy and cold here today, why not warm up with some vegan chili too!
This was super easy y’all! And we have tons of leftover chili for the weeks lunches too!
I started to potatoes roasting so those could get going in the oven while I whipped up the chili. All I did was cut the potatoes in wedge/fry shape and tossed in some olive oil and salt and pepper. I put them in a single layer on a cookie sheet and baked at 400 degrees Fahrenheit for about 45 minutes flipping halfway, until crispy on the outside and cooked through.
The chili recipe can be found here. The only thing I did differently was instead of the mushroom/cashew mince, I cooked up some Lightlife vegan sausage because that’s what was in my fridge and it worked perfectly!
Then we topped with some shredded Chao tomato cayenne and voila!!