How To: Recipe Makeover – Vegetarian Chilli Loaded Sweet Potato Fries

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I’m at a loss for words.

Seriously – I sat in front of my computer for a good hour just staring. I knew I wanted to share this recipe with you but the only phrase that kept popping in my head was “MAKE THIS NOW!”

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I feel like these are a tad late to the dinner game. They would have been perfect for your super bowl watching party, and even better as a fun Valentine’s Day dinner. And we even missed the boat on the Oscar party night. But fear not, there are lots more holidays and celebratory events on the horizon. Or really, I think Monday, or Tuesday, or even Wednesday is a good reason to make this 30 minute meal. Or maybe Friday can now be called FRY-day and we can all celebrate together. Thoughts?

This recipe came about after a craving for nachos hit one night. Couple that with my daughter’s new found love of sweet potato fries (V for victory!) and my need to use up some vegetarian ground round and half a can of tomato paste. Boom – loaded sweet potato fry nachos. My Irish friends would be so proud.

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You make your own baked fries here so they are a bit better for your ticker. I also leave the skin on my taters to get some extra fibre, and frankly, I’m just lazy. The chilli is a bean-free vegetarian version because beans aren’t agreeing with the tummies of some members of my family these days. TMI? But you could totally add a can of black or kidney beans in with the chilli mixture if you would like.

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I’ve also added some veggies into the mixture because I am a dietitian and all and topped the whole pan off with a good helping of some extra old cheddar. Go for the good stuff here – the older the cheese, the more flavourful. And please PLEASE buy the full fat variety. That low fat cheddar is not going to melt well and is going to seem more like plastic than cheese. I’m sorry, it’s true. When you buy the real deal here you get more flavour for less. Trust.

We ate these as is, but next time they are going to be FULLY loaded and topped with all the guac, sour cream, and jalapeños money can buy!

Dara

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Vegetarian Chili Loaded Sweet Potato Fries

Serves 4
Dietary Vegetarian

Ingredients

  • 2 sweet potatoes (cut into wedges)
  • 2 Tbsp canola oil (divided)
  • 1 Tsp salt
  • 1/2 Tsp pepper
  • 1 red pepper (diced)
  • 1 zucchini (diced)
  • 1 package yves ground round
  • 1 Tsp paprika
  • 1 Tsp cumin
  • 2 Tsp chili powder
  • 1 Tbsp brown sugar
  • 1 28 oz can crushed tomatoes
  • 3 Tbsp tomato paste
  • 1 Tbsp apple cider vinegar
  • 1 cup grated cheddar cheese

Note

You could swap out the soy for ground turkey, chicken, or beef if you would like. Or replace it with a can of black, white, or kidney beans. The chili would also be great on top of a baked white or sweet potato, on pasta, or as a burrito or taco filling.

Directions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Place sweet potato wedges on baking sheet and toss with 1 tbsp canola oil, salt, and pepper until evenly coated. Bake in the oven about 30-40 minutes, until brown and tender.
3. While sweet potatoes are baking, heat a large non stick skillet over medium high heat and add remaining 1 tbsp canola oil.
4. Add red pepper and zucchini and cook until soft. Add ground round and cook for a minute or two, breaking it up with a spatula into crumbles. Add paprika, chili powder, cumin, crushed tomatoes, tomato paste, brown sugar, and vinegar and mix to combine.
5. Bring mixture to a simmer and cook for about 5 minutes until it thickens slightly. Remove from heat.
6. Once sweet potatoes are done, top evenly with chili and then sprinkle cheddar evenly on top. Bake for about 10 minutes, until cheese is melted and bubbly. Serve plain or topped with some diced avocado, salsa, and Greek yogurt or sour cream.

 

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