Chili Fries With a Twist

Chili Fries With a Twist

I was inspired to create this chili fries with a twist recipe using the last ingredients in our pantry. Looking at the recipe photo below you may wonder why the chili fries sauce isn’t more red. I can explain… Our last crushed tomato can contained yellow heirloom tomatoes. These tomatoes’ taste is incredibly complex and when I first opened the can it smelled like summer. If you can get your hands on them, I highly suggest you give these tomatoes a try.

This recipe is great for any time of year and you can use your imagination assembling the chili sauce according to the items in your pantry. For example, you can skip the fries, make this sauce to go over a bed of quinoa. Or a baked sweet potato. I personally love the crunchy baked fries.

Who said chili fries with a twist can’t be healthy?

Chili Fries With a Twist

Recipe by AdelinaCourse: LunchCuisine: MexicanDifficulty: Easy


Prep time


Cooking time



With this recipe you will make lots of friends.


  • For the Chili
  • 2 tbsps avocado oil or olive oil

  • ½ fennel head (cut rough julienne style)

  • 2 medium sized carrots (diced)

  • 1 can lentils or white bean (drained and rinsed)

  • 1 can black beans (drained and rinsed)

  • 1 small can corn (drained and rinsed)

  • 2 cans diced heirloom tomatoes (we used yellow heirloom diced tomatoes)

  • 2 tbsps tomato paste

  • 2 tbsps maple syrup

  • 1 cup veggie broth

  • 1 bay leaf

  • 2 cloves garlic (peeled and left whole)

  • 2 tsps cumin

  • 1 tsp smoked paprika

  • Salt and pepper to taste

  • 1 tbsp chili powder (optional)

  • For the Fries
  • ¼ cup avocado oil or olive oil

  • 4 russet potatoes or sweet potato (cleaned, dried and cut julienne style)

  • Pinch of salt and pepper

  • Toppings (optional)
  • Mixed olives

  • Roasted nuts

  • Cilantro


  • Start by heating a medium size pan at medium heat, once hot, add the oil. Then add all your spices (minus bay leaf, salt, pepper, and garlic). Let everything roast for 1 minute. Now add your carrots, celery, fennel, salt and pepper. Mix well with the spices and garlic.
  • Let your veggies cook for about 5-7 mins before adding the tomato paste, diced tomato and broth.
  • Once you add your liquids, turn the heat down, add the bay leaf and let everything simmer with a lid on for about 15 mins.
  • Add your lentils, beans, maple syrup, corn and stir well into the sauce. Continue simmering with lid for about 20-25 mins. Half way through the cooking, taste the sauce and add more seasoning as needed.
  • While your chili sauce is simmering you can start preparing your fries. Line your baking tray with a nonstick sheet and add your cut fries. Pour the avocado or olive oil so that they are all coated nicely. Add your salt and arrange them evenly spread out on your baking sheet, making sure that the fries are not overlapping.
  • Add your fries to a 420 ℉ (200C) heated oven and bake for 30 mins (flip them over after 15 mins to ensure all sides are crispy). Once your fries are finished baking, take out of the oven and set aside. Assemble your serving plates adding your chili to the fries and your toppings.


  • Make a huge batch of this chili sauce and freeze it, so you have it on hand for quick meals.

One quick tip: you can double the chili batch and freeze the rest. It’s a great way to save cooking time and this way you can have a variety of food options throughout the week.

A perfect desert pairing to the chili fries with a twist is my raw GFVG strawberry cheeze cake. Click on the highlighted text for the full recipe.

It’s possible to thrive and have a job you love.



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