Vegetarian Chili with Fries

By The Canadian Living Test Kitchen

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Vegetarian Chili Fries
Photography by Matthew Kimura

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	190190 cal
pro	6 g6g pro
total fat	9 g9g total fat
sat. fat	3 g3g sat. fat
carb	23 g23g carb
fibre	5 g5g fibre
chol	11 mg11mg chol
sodium	403 mg403mg sodium
potassium	594 mg594mg potassium
% RDI:	-
calcium	1010 calcium
iron	1414 iron
vit A	1010 vit A
vit C	2727 vit C
folate	2020 folate

Just about everyone loves fries and chili, and this vegetarian version lends a comfort note to any gathering. The chili makes more than you'll need, but you can never have too much. Serve the fries with small forks.

Ingredients

2 lb (1 kg) baking potatoes (about 4), scrubbed

2 tbsp (25 mL) olive oil

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

Chili:

2 tbsp (25 mL) olive oil

1/4 cup (50 mL) each diced onion, celery and carrot

2 cloves garlic, minced

1 tsp (5 mL) each chili powder and paprika

1/4 tsp (1 mL) each hot pepper flakes, salt and pepper

1 can (28 oz/796 mL) diced tomatoes

1 can (19 oz/540 mL) red kidney beans, drained and rinsed

Garnish:

3/4 cup (175 mL) shredded Cheddar cheese

1/2 cup (125 mL) sour cream

1/4 cup (50 mL) thinly sliced green onions (green part only)

Preparation

Chili: In saucepan, heat oil over medium heat; cook onion, celery and carrot until softened, about 5 minutes.

Add garlic, chili powder, paprika, hot pepper flakes, salt and pepper; cook for 2 minutes. Add tomatoes; bring to boil and cook, stirring often, for 12 minutes.

Add beans; simmer over medium-low heat until slightly thickened, 12 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.)

Cut potatoes lengthwise into 1/2-inch (1 cm) thick slices. Cut lengthwise into 1/2-inch (1 cm) wide sticks. Soak in cold water for 5 minutes. Drain and pat dry.

In bowl, toss together potatoes, oil, salt and pepper; spread on 2 parchment paper–lined baking sheets. Bake in 425°F (220°C) oven, turning once, until crisp and golden, about 50 minutes. Divide among 12 small dishes.

Garnish: Top each dish with heaping 2 tbsp (25 mL) chili; sprinkle with 1 tbsp (15 mL) cheese. Dollop with sour cream; sprinkle with green onions.

Source : Canadian Living Holiday Cookbook: Fall 2009