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Friday, April 22, 2016

Vegetarian Chili with Fries

By The Canadian Living Test Kitchen
70 people added this to their Recipe Box

This recipe makes 12 servings

Just about everyone loves fries and chili, and this vegetarian version lends a comfort note to any gathering. The chili makes more than you'll need, but you can never have too much. Serve the fries with small forks.

2 lb (1 kg) baking potatoes (about 4), scrubbed
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) olive oil
1/4 cup (40 g) each diced onion, celery and carrot
2 cloves garlic, minced
1 tsp (5 mL) each chili powder and paprika
1/4 tsp (1 mL) each hot pepper flakes, salt and pepper
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
3/4 cup (84 g) shredded Cheddar cheese
1/2 cup (112 g) sour cream
1/4 cup (50 mL) thinly sliced green onions (green part only)

Chili: In saucepan, heat oil over medium heat; cook onion, celery and carrot until softened, about 5 minutes.

Add garlic, chili powder, paprika, hot pepper flakes, salt and pepper; cook for 2 minutes. Add tomatoes; bring to boil and cook, stirring often, for 12 minutes.

Add beans; simmer over medium-low heat until slightly thickened, 12 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.)

Cut potatoes lengthwise into 1/2-inch (1 cm) thick slices. Cut lengthwise into 1/2-inch (1 cm) wide sticks. Soak in cold water for 5 minutes. Drain and pat dry.

In bowl, toss together potatoes, oil, salt and pepper; spread on 2 parchment paper–lined baking sheets. Bake in 425°F (220°C) oven, turning once, until crisp and golden, about 50 minutes. Divide among 12 small dishes.

Garnish: Top each dish with heaping 2 tbsp (25 mL) chili; sprinkle with 1 tbsp (15 mL) cheese. Dollop with sour cream; sprinkle with green onions.

Source : Canadian Living Holiday Cookbook: Fall 2009

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