Summer may mean more crisp salads and salsa-y fish tacos, but that doesn’t mean we don’t want something extra indulgent tasting in between acai bowls and plates of garden fresh Caprese. What to do when that moment strikes?
Ladies and gentlemen, may we introduce VFit Squad Chili Fries. And although they sure don’t taste the part, these are So. Nutrient. Dense. Like, you can’t tell your sig other or children, because they’ll think you’re lying.
| Prep Time | 15 minutes |
| Cook Time | 75 minutes |
| Servings |
serving
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Ingredients
Fries
- 2 Large sweet potato washed and cut length-wise into french-fry sized rectangles
- 2 Tbsp olive oil
Chili
- 2 Mediium bell pepper chopped
- 2 Medium zucchini chopped
- 1 Medium yellow onion chopped
- 4 Cloves garlic diced
- 1 jalepeno seeds removed and diced, omit to cut back on spice
- 3.5 Cups crushed tomato fresh or canned
- 3/4 Cup tomato paste
- 2 15 Ounce Cans beans any choice, drained and rinsed well
- 4 Tbsp chili powder
- 1 tsp cayenne pepper
- 1/2 Pound ground meat of choice optional
Ingredients
Fries
Chili
|
Instructions
Fries
- Pre-heat oven to 450 F. Toss fries in olive oil, and season to taste.
- Lay on a parchment-lined baking tray in a single later, and bake for 20-30 minutes, depending on thickness. Turn fries once or twice to ensure even cooking.
Chili
- Sauté all vegetables in oil for 5-10 min, until slightly tender. If using meat, cook separately and add to veggies once cooked through.
- Add crushed tomatoes, tomato paste, beans, chili powder, cayenne, pepper, and salt.
- Bring to a boil, then let cook on low for about an hour, stirring occasionally.
Chili Fries
- Remove fries from oven, let cool just a touch, and top with chili! Add hot sauce, avocado, a light sprinkle of high quality cheese or dollop of yogurt/sour cream. ENJOY!
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