Chili Cheese Potato Wedges
| Number of portions: 6 | Prep time: 10 minutes | Total time: 1 hour |
Ingredients
- 1 lb (454 g) raw extra lean ground beef
- 1 tbsp (15 mL) canola oil
- 2 medium carrots, shredded
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 large onion, chopped
- ½ tsp cayenne pepper
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 can (14 oz/398 mL) no sodium added tomato sauce
- 1 cup low fat cheddar cheese, shredded
- 4 medium green onions, thinly sliced
- 2 medium tomatoes, finely chopped
- ½ cup plain 2% Greek yogurt
Fries
- 3 small russet potatoes, cut into wedges
- 1 tbsp (15 mL) canola oil
- ½ tsp black pepper
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil.
- Toss potato wedges with 1 tbsp oil, black pepper, thyme, garlic powder, and onion powder.
- Spread potato wedges on baking sheet and bake for 40 minutes, flipping halfway, or until tender and browned.
- Cook ground beef in a large skillet over medium heat until no longer pink; drain fat. Remove beef from skillet; set aside.
- Heat 1 Tbsp. oil in a large soup pot or Dutch oven over medium heat.
- Add carrot, celery, garlic, and onion.
- Cook, stirring frequently, for 5 minutes or until softened.
- Add cayenne pepper, chili powder, cumin. Cook, stirring constantly, for 1 minute.
- Add ground beef, tomato sauce, and 1 cup water; stir to combine.
- Bring to a boil then reduce heat to low. Cover and simmer, stirring often, for 30 minutes or until flavours have melded and sauce is thickened and bubbly.
- Divide potato wedges between 4 bowls. Ladle chili over potato wedges.
- Top each bowl with ¼ cup shredded cheese and microwave for 30 seconds on HIGH or until cheese is melted.
- Garnish with green onion, tomato, and Greek yogurt.
| Nutrient | Per portion |
| Calories | 356 kcal |
| Protein | 28 g |
| Carbohydrates | 33 g |
| Fat | 13 g |
| Fibre | 6 g |
| Sodium | 241 mg |