Baked potato wedges and a vegetarian quinoa chili combine for a hearty fall meal that can be enjoyed without feeling greasy after.
By Gin Butters
Nothing hits the spot like a big ol’ plate of chili fries – especially ones you can really dig into cause they’re totally healthy!
Chili fries are a hallmark of my youth and late-night beer-soaked dining. Best eaten with a 1:1 bite/napkin ratio, or if you’re in a drunken food emergency, use your shirttail.
But these chili fries, the ones I’m talking about right here, are so good totally sober adults can dig in and love with no regrets.
And they go great with a beer too.
This is a hearty American-style veggie quinoa chili piled high on fresh, seasoned oven fries. So full of flavor, so totally fun, so not full of grease or meat or canned cheese sauce.
It’s got lots of garlic and spice and a dash of red wine for boku savoriness. The quinoa, red beans and black beans bring extra filling deliciousness and mega protein. Mega!
The chili recipe makes 7 cups, and that’s a lot. If you don’t have a feast for all your friends and family, you’ll have leftover chili to nosh on at will throughout the week.Print
Gin's a crazy food romantic who's head over heels for big flavors and fresh, healthy ingredients. She's extra-inspired by Indian, Mexican and Indonesian cooking, and will put peanut butter on just about anything.