Smother fries with chili and top with melted cheese for a kid- and kid-at-heart-approved meal. Try substituting your family’s favourite cheese as a topping.
4 large yams or Yukon Gold potatoes (about 2 lbs/1 kg), washed
2 Tbsp (30 mL) extra-virgin olive oil
1 medium yellow onion, grated
2 garlic cloves, minced
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1 cup (250 mL) fresh or frozen corn kernels
1 - 27 oz (796 mL) can no-salt-added diced tomatoes
1 - 18 oz (540 mL) can mixed beans, drained and rinsed well
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) dried oregano
1/2 tsp (2 mL) paprika
1/8 tsp (0.5 mL) chili powder (optional)
1/2 cup (125 mL) grated Monterey Jack or crumbled goat cheese
Salt and freshly ground black pepper
Low-fat sour cream (optional)
Place baking sheet on oven rack positioned in middle of oven. Preheat oven to 375 F (190 C).
Cut yams lengthwise into wedges or into thick french fries. In large bowl, toss together yams with 1 Tbsp (15 mL) olive oil, 1/2 tsp (2 mL) salt, and 1/4 tsp (1 mL) ground black pepper. Carefully tip seasoned yams onto hot baking tray. Bake, stirring several times, until cooked through and starting to brown, about 45 minutes.
While fries are baking, prepare chili. In large saucepan, heat remaining 1 Tbsp (15 mL) oil over medium heat. Add onion and garlic, and cook, stirring, until onion is soft and translucent, about 4 minutes. Stir in red pepper, green pepper, and corn. Continue cooking until peppers are soft, about 5 minutes. Stir in diced tomatoes, mixed beans, cumin, oregano, paprika, and chili powder. Bring chili to a simmer and cook, stirring occasionally, until mixture has thickened, about 20 minutes. Season to taste with salt and pepper. Set aside and keep warm.
Divide fries among serving plates; top with a scoop of chili and a sprinkling of cheese. A dollop of sour cream makes a cooling accompaniment, if desired.
Each serving contains: 409 calories; 12 g protein; 14 g total fat (6 g sat. fat, 0 g trans fat); 62 g carbohydrates; 12 g fibre; 362 mg sodium
Source: "Cheese Please," alive #347, September 2011