In a large deep skillet, heat the olive oil over medium high heat. Add the sweet potato and cook until tender, stirring constantly. Add the seasonings and broth and cook for 10 minutes.
Everyone has their go-to “can’t possibly dream of cooking” heat-and-eat meal; pouches of premade chana masala, available from brands like Tasty Bite and Maya Kaimal, are mine. These ...
Add broth, oregano, thyme and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary.
Now that I’m finally on the mend – and with antibiotics in tow – I look forward to our next snow day, when I’ll have this hearty ground beef, kidney bean and sweet potato chili at the ready.