Author Notes
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
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Ingredients
- Chili
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2 tablespoons
canola oil
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1
sweet onion (1/4" dice)
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2
cloves garlic
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1
pkg veggie ground chicken or ground round
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1
can diced tomatoes (28 oz)
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3 tablespoons
tomato paste
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1
can black beans (19 oz)
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1 cup
fresh corn kernels (or frozen)
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1 tablespoon
chili spice blend (follows)
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1
chipotle pepper in adobo (minced)
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2 teaspoons
Mexican oregano
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2 teaspoons
sugar
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1
mango (1/2" cube)
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2 cups
shredded medium cheddar & monterray jack cheese
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1 cup
Greek Yogurt (plain)
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10-12 tablespoons
Yukon Gold potatoes (cut in wedges)
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salt and pepper
- Chili Spice Blend
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4 tablespoons
ground Mexican chili powder
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2 tablespoons
ground cumin
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1 tablespoon
coarsely ground black pepper
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1 teaspoon
garlic powder
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1 teaspoon
onion powder
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1 teaspoon
red pepper flakes
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1 teaspoon
Mexican oregano
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1/4 teaspoon
cayenne pepper
Directions
- Chili
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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.
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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.
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Add remaining ingredients except mango and cheese. Mix well and simmer for 30 minutes - stirring regularly. Add mango and stir to combine.
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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
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All all spice blend ingredients to a mini food processor and blend together well.
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Stored in an airtight container this spice blend will last for at least 3 months.
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MVegetarianRecipes.ca
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