Every year around this time, recipes for chili start popping up everywhere in magazines and blogs. Chili has never been part of my family's Super Bowl tradition, but it seems to be a popular game day choice for a lot of other people!
Since there are already so many recipes for vegetarian chili out there, I didn't want to add another one here...but instead, what I can offer you is an idea for a fun way to use up your leftover chili - these sweet potato chili fries!
The concept of chili fries had never particularly appealed to me until last year, when I decided to make this recipe for vegetarian chili with fries from my Canadian Living: Vegetarian Collection cookbook. I liked it so much that I couldn't wait to make it again the next time I had leftover chili!
This time, instead of serving the chili over regular potatoes, I tried it with sweet potatoes because I love sweet potato fries....and now I can say that I love eating sweet potato fries with chili even more!
You can use any vegetarian chili recipe here (although I wouldn't recommend a sweet potato chili since you'll already have the sweet potato fries). Then all you need to do is bake your fries in the oven, heat up your leftover chili and serve with any additional toppings you like - I used sour cream and shredded cheese, but you can leave these out for a vegan version (or use vegan substitutes).
Sweet Potato Chili Fries
Adapted from Canadian Living
1 large sweet potato
2 servings of leftover vegetarian chili*
Scrub the sweet potato (I left the skin on). Cut in half lengthwise, then slice each half into thick wedges. Toss with a bit of olive oil and season with tex-mex spices (I used a pre-made spice blend, but regular chili powder would work too).
Place fries on a baking sheet and bake in the oven at 425° for 25-30 minutes, flipping halfway.
Transfer fries to a plate and top with reheated chili. Garnish with sour cream, shredded cheese, and green onions if desired.
Makes 2 servings.
*For the chili, I used this recipe, with the following changes:
- left out the celery and increased the amount of onion and carrot to at least 1/2 cup each
- used smoked paprika and increased the amount of chili powder by an additional tsp
- added a small minced jalapeno
- used mixed beans (although next time I would stick with just kidney beans)
Other Vegetarian Chili Recipes from Around the Web:
Vegetarian Chili with Bulgur Wheat from A Couple Cooks
Fiery Red Bean Chili with Farro from Jeanette's Healthy Living
Vegetarian Quinoa Chili from Food Doodles
Chipotle & Chocolate Chili from Would Would Cathy Eat
Vegetarian Chili with Peanut Butter from Branny Boils Over
Vegetarian Green Chili from Pink Parsley
Pumpkin Chili from The Taste Space
Pumpkin Chili Mole from Florida Coastal Cooking