Look me in the eye and tell me honestly that you wouldn't enjoy a giant pile of warm and spicy chili cheese fries right now. Ya, that's what I thought. You can't resist.
I've been dying to create a healthy recipe for chili cheese fries, and I believe I've done it! Not only is this a nutritious meal packed with protein, healthy fats, vitamins, and complex carbs, but it tastes incredible. Addicting, possibly. Proceed with caution...
Chili Cheese Sweet Potato Fries
Time: 45 minutes
- 2 medium sized sweet potatoes or yams
- 1 can organic black or kidney beans
- 8-10 oz. grass fed beef or organic tofu, crumbled
- 1 green bell pepper, chopped
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1.5 Tbsp coconut oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Sea or pink Himalayan salt to taste
- 1 batch Hatch Chili Queso
- Toppings (optional) such as avocado, sliced onions, or sour cream.
- Preheat oven to 400 degrees F.
- Slice the sweet potatoes into wedges and mix them in a bowl with 1/2 Tbsp of melted coconut oil. Make sure each wedge is coated in oil.
- Spread the fries on a baking sheet in a single layer and sprinkle with salt.
- Bake for 30-40 minutes, stirring halfway through, until fries are soft and lightly browned.
- While fries are baking, chop the veggies and add them to a fry pan with the beans, meat or tofu, spices, and 1 Tbsp coconut oil. (If using beef, you might want to brown the meat first and drain the excess liquid before adding in the other ingredients.)
- Cover the pan and cook on medium heat for about 10 minutes, stirring occasionally. You want the peppers and onions to be nice and tender.
- If you haven't already, use this time to also make your Hatch Chili Queso
- Once the sweet potatoes are done cooking, layer the chili mixture and queso over your fries, and top with avocado, diced onions, or sour cream.