Whether you’re paleo or not, this good-for-you, grain-free recipe delivers on flavor and protein. There are no special techniques required, just ingredients that are as close to nature as possible. Translation? They’re minimally processed. Making chili fries grain-free is easy thanks to the simple swap of sweet potatoes for basic white potatoes.
2large sweet potatoes—peeled and cut into friessoaked in water for 30 minutes and pat dry
2tablespoonsolive oilplus more for coating
Salt and pepper
1small yellow onionpeeled and chopped
1 to 2red or yellow bell pepperschopped
1poundground chicken or turkey
1½ tablespoonschili powder
One 15-ounce can diced tomatoes with juice
1cupwater or chicken broth
Preheat the oven to 425 degrees. On a parchment-lined baking sheet, toss the sweet potatoes with oil to coat; season with salt and pepper. Bake until crispy, turning once, about 25 minutes total.
In a medium pot, heat the oil over medium heat. Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes. Increase the heat to medium high and stir in the chicken; cook until cooked through, about 4 minutes.
Add the chili powder, cumin, oregano, cocoa powder and salt to the pot; stir to coat. Add the tomatoes and water; bring to a boil. Reduce the heat to low; simmer, covered, for 15 minutes. To serve, arrange the sweet potato fries on 4 plates and top with the chili.