- 2
Ingredients
- For the Chili:
- 1 recipe chili (see below)
- 1 recipe baked fries (see below) OR use pre-bought frozen fries and bake according to directions
- 1 recipe non-dairy sour cream
- chopped tomatoes
- sliced scallions (or red onion)
- freshly sliced jalapenos (optional)
- 1 can black beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 1/2 can diced tomatoes, juice included
- 1/2 can gluten-free beer
- 1/4 c. vegetable broth
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tsp fresh jalapeno, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
Preparation
Step 1
1 recipe baked fries (see below) OR use pre-bought frozen fries and bake according to directions
In a medium saucepan, heat 1 Tb oil.
Sautee the onion, garlic, and jalapeno for 2-3 minutes. Add all the spices and stir for 30 seconds until fragrant.
Add beans, tomatoes, broth and beer to the saucepan. Bring to a boil and then simmer on low uncovered. Stir constantly and cook until most of the liquid evaporates (take 15-20 minutes).
Preheat the oven to 425 degrees.
Cut potato into long, uniform slices. I like my fries on the thinner side but it’s up to you how thick you cut them. Just make sure they are evenly cut because this will allow them to bake at the same rate and will decrease your chances of having some very burnt fries and some undercooked ones.
Place cut potato into a big enough bowl. Sprinkle the oil and salt over the potatoes and toss until each piece is coated.
Place on a baking sheet that has been lined with parchment paper or foil and bake for 20-25 minutes (depending on your oven). Take a spatula and flip over after the first 12 minutes. Depending how well you like your fries (I like my crispy!) you will need to keep checking on your taters and add or subtract minutes on your cooking time.
In a high-speed blender, mix all ingredients until smooth. This will not create a thick cream like typical sour cream, rather a fun, thicker drizzle to top onto your chili.