Healthier Vegetarian Chili Fries

The first major snow of the season is going on right now, chilling our bones and sending mothers to their crock pot's town wide. Except this mother, because this mother is making chili fries for dinner. You may have remembered this post from a long while ago, but I thought I'd bring it back again since I've changed the way it's made a bit, ever tweaking to make it healthier. I still make the same vegetarian chili - that hasn't changed- I love it for fries. It's thick and smokey. But I now serve it on top of roasted sweet potato fries for more beta-carotene, and forgo the cheese. This might make some of you sad. But honestly? It doesn't change any of the appeal for me. The taste is rich and satisfying with the chili boasting notes of beer and coffee, which is heaven with the sweet potatoes.

I said it before and I'll say it again, but what really makes this dinner is the pickled peppers. If you like it spicy, get those, if you like it mild, get the mild or medium banana pepper rings, but whatever you do, get it. The pickled tanginess with the chili fries is perfection. This is one of my families favorite dinners, and I'm betting it will be one of yours too.



For the recipe, click here - just remember to skip the cheese and use sweet potatoes instead of white ( I leave the skins on too. Easier and healthier). Cook everything else the same.