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.
- Portion size 12 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
MethodChili: 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.
Nutritional facts Per serving: about
- Sodium 403 mg
- Protein 6 g
- Calories 190.0
- Total fat 9 g
- Potassium 594 mg
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 23 g
- Iron 14.0
- Folate 20.0
- Calcium 10.0
- Vitamin A 10.0
- Vitamin C 27.0