Sweet Potato Chili Fries
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, diced
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can kidney beans, drained and rinsed
- 3 chipotle peppers from canned chipotles in adobo, diced, plus 3 tablespoons sauce*
- 1 cup corn kernels, fresh or frozen
- 1 tablespoon lime juice, plus wedges for serving
- ½ teaspoon sea salt
- freshly ground black pepper
- 1 cup water, if needed
- 3 to 4 small sweet potatoes, sliced into wedges
- extra-virgin olive oil, for drizzling
- sea salt and freshly ground black pepper
- 2 cups shredded red cabbage
- ¼ cup chopped cilantro, more for garnish
- ½ tablespoon lime juice
- ½ teaspoon extra-virgin olive oil
- sea salt and freshly ground black pepper
- ½ cup plain whole milk Greek yogurt
- ½ tablespoon extra-virgin olive oil
- ½ tablespoon lime juice
- ¼ teaspoon sea salt
- diced avocado
- sliced jalapeño (optional)
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Preparation
Chef’s notes
*Chipotle peppers can vary in spice level. If you’re sensitive to spice, start with less. If you love spice, add more to taste. If you’ve made your chili too spicy, add more lime juice and a bit of olive oil to tone it down.
The bulk of these components – the chili and the slaw – can both be made in advance and kept in the fridge for a few days. The chili also freezes well.