Go Back
Print

Sweet Potato Chili Cheese Fries

This recipe is designed to be eaten as a main course.  Savory and sweet blends well with this recipe.  Save time by using vegetarian can chili from a non-bpa package.  It is easy to make your own and this chili recipe is designed specifically to go with these sweet potato fires! 

Course Main Course
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 4 medium sweet potatoes, cut into french fry shape
  • sea salt and fresh ground pepper
  • 3 tbsp olive oil, divided
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 green chili, diced
  • 3 tbs organic chili powder
  • 1 tbs organic ground cumin
  • 1/2 tsp cayenne pepper
  • 1 28 oz jar crushed tomatoes
  • 1 cup cooked black beans, not drained
  • 1 cup cooked red beans, not drained
  • 1 cup raw cheddar cheese or vegan cheddar
  • parsley for garnish

Instructions

  1. Preheat oven to 425°.  Line large baking sheet with parchment paper.  

  2. Cook for 25 minutes, turning once at 15 minutes.  

  3. Place all french fry cut sweet potatoes on baking sheet.  Drizzle with 2 tbs of olive oil. Salt and pepper to taste.  

  4. While the sweet potatoes are cooking. Make the chili! In large stock pot, heat 1 tbs of olive oil over medium heat. Add onions, garlic, green chili, and spices.  Cook 3 minutes.

  5. Add tomatoes, black beans, and red beans.  Mix well.  

  6. Reduce heat to a simmer.  Stir occasionally, cook for 15 minutes until chili has reduced.  After 15 minutes use a fork or a masher and gently mash mixture to make slightly smoother.  

  7. NOTE: In this next step, I like to add my sweet potato fries to an oven safe skillet but that is optional.  You can dress them on the same baking sheet.  

  8. Cover sweet potato fries with chili and sprinkle with the cheese.  Place back into the oven and cook for 5- 8 minutes or until cheese is melted and bubbly.

  9. Serve hot with a garnish of parsley.