Quinoa Chili Fries

Pack some nutrition into your party fare!
Quinoa Chili Fries

These quinoa chili fries skip the meat and cheese in favor of nutrient-packed quinoa and beans, which pack in both fiber and protein. Baking the potatoes leaves them crispy and delicious while using less oil than frying. This recipe comes to us from Gin of Eat Healthy Eat

6
Servings
522
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup dried quinoa, cooked according to package
  • 3 Tablespoons olive oil (or your favorite cooking oil)
  • 2 Teaspoons chili powder
  • 1 Teaspoon cumin
  • 1 Teaspoon smoked paprika
  • pinch red pepper flakes
  • a few twists fresh black pepper
  • 4 -5 cloves garlic, chopped
  • 1 bunch (8 or so) green onions, chopped (save tops for garnish)
  • 1 poblano pepper, seeded and chopped
  • 1 red or orange bell pepper, seeded and chopped
  • 1 15 oz. can or 1½ c cooked red or kidney beans, rinsed and drained
  • 1 15 oz. can or 1½ c cooked black beans, rinsed and drained
  • 1 Tablespoon low sodium soy sauce or tamari
  • 2 15 oz. cans diced no salt added tomatoes
  • 1 6 oz. can no salt added tomato paste
  • 1 Tbs maple syrup (or your favorite sweetener)
  • 2 Tbs red cooking wine
  • 1/2 tsp salt
  • 1 c water
  • 4 russet potatoes

Directions

Cook the quinoa and set aside. Prep the veggies while the quinoa cooks.

In a large, lidded pot combine the oil, chili powder, cumin, paprika, red pepper flakes and black pepper. Raise the heat to low and let the spices bloom for 2-3 minutes.

Add the garlic and onions. Raise the heat to medium low and saute 5 minutes. Add the peppers, raise the heat to medium and saute 5 minutes.

Stir in the cooked quinoa and saute 3-4 minutes. Stir in the rest of the ingredients, cover loosely, turn the heat to low and let the chili simmer while you make the fries.

To make the fries, heat the oven to 465F. Cook 2 small or 1 large potato per serving. To cook 2 servings: cut the potatoes into fries. Combine 1 Tbs oil and sprinklings of chili powder, paprika, onion and garlic powder in a large bowl. Just eyeballing is fine. Toss the potatoes in the oil and spice and arrange in a single layer on a cookie sheet. Bake 15 minutes, flip them over and bake another 10 minutes. Top with chili and serve.

Nutritional Facts

Total Fat
10g
16%
Sugar
13g
N/A
Saturated Fat
1g
7%
Protein
21g
42%
Carbs
91g
30%
Vitamin A
110µg
12%
Vitamin B6
1mg
58%
Vitamin C
79mg
100%
Vitamin E
5mg
23%
Vitamin K
20µg
25%
Calcium
155mg
15%
Fiber
18g
73%
Folate (food)
233µg
N/A
Folate equivalent (total)
233µg
58%
Iron
7mg
41%
Magnesium
200mg
50%
Monounsaturated
6g
N/A
Niacin (B3)
5mg
26%
Phosphorus
453mg
65%
Polyunsaturated
2g
N/A
Potassium
1949mg
56%
Riboflavin (B2)
0.4mg
25.5%
Sodium
947mg
39%
Sugars, added
2g
N/A
Thiamin (B1)
1mg
90%
Zinc
3mg
20%