Like what you see? Share it with your friends!

This is the ultimate in comfort food and really quite simple to prepare.  It does take a little time and patience, but the payoff is well worth it.  In the picture below, I used store-bought frozen red-skinned potato fries, however, you can certainly use fresh-cut potatoes for this recipe.  For me, being a weeknight dinner, the store bought fries saved me some time.

817_10152844028840167_1372351268_n

Here’s what you will need:

  • French Fries (decide how many you will need for the number of people you are preparing dinner for)
  • Vegetable Oil
  • Extra Virgin Olive Oil
  • Shredded cheese (sharp cheddar works best, but any cheese you like will do)
  • 1 pkg Yves Seasoned Veggie Ground
  • 2 tablespoons Worcestershire Sauce
  • 1 onion, finely diced
  • 2 cloves minced Garlic
  • 1 can Kidney Beans
  • 1 can Beans in Tomato Sauce
  • 1 can Tomato Paste
  • 1 can Diced Tomatoes
  • 1 tablespoon Chili Powder
  • 1/4 teaspoon Italian Seasoning
  • 1 sprig of Green Onions, finely sliced
  • Salt
  • Pepper

Start preparing your chili first.  The longer the cooked chili simmers, the better the flavour.  In a large, deep sauté pan, sauté the onions with a little salt and pepper in olive oil until translucent.  Add the minced garlic and sauté for 1 minute.  Add the veggie ground and the Worcestershire sauce.  Cook the veggie ground until thoroughly heated through.  (About 5-6 minutes on medium heat)  Add the diced tomatoes, tomato paste, kidney beans, beans in tomato sauce, chili powder, and Italian seasoning.  Stir well to incorporate all ingredients and simmer this mixture for at least one hour, stirring occasionally.

Preheat your oven to 450 degrees.  Place the potatoes on a baking sheet and toss with vegetable oil, salt, and pepper.  Be sure to distribute the potatoes evenly on the baking sheet to help the baking process.  Allow to bake until crispy.  You will want the fries to be extra crispy because the hot chili will take away some of the crisp factor.  Using the store bought variety, the cooking directions suggested 22 minutes, but I actually left them in the oven for 45 minutes.  Take them out of the oven from time to time and give them a toss to ensure they crisp up evenly.

Once the fries are reach your desired doneness, plate them up on oven-safe plates.  Pile on the cooked chili and top with green onions and grated cheese.  Place the plate directly on the middle rack in your oven and broil on high until the cheese is melted.  Remove from the oven carefully!  This plate is going to be scorching hot!

You can serve this with some sour cream on top as well, however, in the picture seen above, I was trying to limit the fat so I omitted that.  😉

Like what you see? Share it with your friends!

This Post Has 6 Comments

  1. I love reading your blog.. however I can’t fully appreciate your recipes because my weight loss program doesn’t allow any of your food choices.. I follow the wheat belly plan.. but your bogs are fun!

    1. Hi Joanne,
      I’ve read the Wheat Belly book. I will try to post a blog about it very soon. And, I promise to post some recipes which fit into the wheat free diet. Thanks for your post.

  2. I love reading your blog.. however I can’t fully appreciate your recipes because my weight loss program doesn’t allow any of your food choices.. I follow the wheat belly plan.. but your bogs are fun!

    1. Hi Joanne,
      I’ve read the Wheat Belly book. I will try to post a blog about it very soon. And, I promise to post some recipes which fit into the wheat free diet. Thanks for your post.

Comments are closed.