I typically serve this chili atop a bed of Fritos corn chips - or even better, in a bag of Fritos. Consumed countless "bags" of Fritos chili topped with shredded cheese and sour cream in my youth. Tonight's version replaced the corn chips with baked Yukon Gold wedges - and Greek yogurt instead of sour cream. —MVegetarian
sweet onion (1/4" dice)
pkg veggie ground chicken or ground round
can diced tomatoes (28 oz)
can black beans (19 oz)
fresh corn kernels (or frozen)
chili spice blend (follows)
chipotle pepper in adobo (minced)
mango (1/2" cube)
shredded medium cheddar & monterray jack cheese
Greek Yogurt (plain)
Yukon Gold potatoes (cut in wedges)
salt and pepper
Chili Spice Blend
ground Mexican chili powder
coarsely ground black pepper
red pepper flakes
In This Recipe
Preheat oven to 425°F. Wash and dry Yukon Gold potatoes (do not peel). Cut into wedges (eighths). Place in a large bowl - add olive oil - and season with salt and pepper. Place skin side down (wedge up) on a lined baking sheet and bake until golden and top edges are starting to get crispy.
Heat canola in a Dutch oven and saute onions and garlic until translucent - 5-6 minutes. Add Veggie Chicken / Ground Round (I used Ives Ground Veggie Chicken) and continue to cook for an additional 5 minutes.
Add remaining ingredients except mango and cheese. Mix well and simmer for 30 minutes - stirring regularly. Add mango and stir to combine.
When potatoes are tender - place a pile in 8 individual bowls or plates. Top with 1 Cup of chili - 1/2 Cup of shredded cheese - and 2 Tbsp of yogurt...and...Enjoy!
Chili Spice Blend
All all spice blend ingredients to a mini food processor and blend together well.
Stored in an airtight container this spice blend will last for at least 3 months.