Chili fries for dinner???! Heck, yeah!
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.
Turkey Chili Sweet Potato Fries
- 2 large sweet potatoes—peeled and cut into fries (soaked in water for 30 minutes and pat dry)
- 2 tablespoons olive oil (plus more for coating)
- Salt and pepper
- 2 cloves garlic (finely chopped)
- 1 small yellow onion (peeled and chopped)
- 1 to 2 red or yellow bell peppers (chopped)
- 1 pound ground chicken or turkey
- 1½ tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- One 15-ounce can diced tomatoes with juice
- 1 cup water 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.
Thinking of eating paleo? Check out a few of my friends and their paleo recipes:
Danielle Walker of Against All Grain and her Real Deal Chocolate Chip Cookie
Kelly Brozyna of The Spunky Coconut and her Graham Cracker-Crusted Chocolate Pie and Fried Banana Ice Cream
Brittany Angell and her Cinnamon Roll Cookies