Vegetarian Chili Fries

I decided to bring sexy back with my Vegetarian Chili that I make from time to time.

It's big on game days and cold nights.

Please, how sexy is that pot, with the lid just off to the side.

The luscious chili peeking out and blowing off some of her delectable steam...

(I'm sorry, this is turning into food porn writing)

Then, just when I thought it couldn't get any better, I decided to make french fries.

THEN I went loco and decided to combine the two for everyone's favorite food, Chili Cheese Fries!

Stand back people, she's got a wooden spoon! ;)

I love chili.

I love the comfort of a big steaming bowl of chili.

I love the aroma that rises up from my bowl, tempting my taste buds.

I love it topped with sour cream, some kind of delicious cheese and onion-y scallions.

I love the velvety texture of the chili, the creaminess of the beans.

The crunch from the corn, the spice from the seasonings.

It's literally like a party in my mouth.

It's all just so delightful.

As always, I am a bit challenged in the 'writing down recipes' department, but I

have come up with a list of ingredients that I put into my chili.

As for actual exact measurements...

well...

that's pretty much a crap shoot with me.

But trust that I am WORTH the gamble, my friends.

And this chili is definitely worth a try.

Vegetarian Chili

1 large onion, diced

1 large green bell pepper, diced

1 medium red bell pepper, diced

4 cloves garlic, chopped

1 large carrot, or 2 small carrots, diced

2 celery stalks, diced

1 small sweet potato, diced

1 15 oz. can black beans, drained and rinsed

1 can white cannelinni beans, drained and rinsed

1 15 oz. can fire roasted chipotle tomatoes

1-2 cups vegetable stock

1 cup corn, frozen or fresh

2-3 tablespoons new mexico chili powder

2-3 tablespoons cumin

1 teaspoon coriander

2 tablespoons paprika

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons dried oregano

1/2 bunch fresh cilantro, chopped

salt and pepper to taste

Saute the onions, carrots, celery, bell peppers and garlic in olive oil until soft.

Add in the sweet potatoes and incorporate them into the vegetables.

Add all the spices and saute into the veggies.

Let cook for 3-4 minutes on medium heat.

Add the can of tomatoes and simmer, covered, until veggies are soft, about 20 minutes.

Add in the beans and continue to simmer.

Add the veggie stock if needed to maintain the consistency of your chili.

The longer you let the chili simmer, the better it will be.

At the very end, add in the corn. If frozen, they will defrost in the chili.

Add in the chopped cilantro for added freshness and brightness.

Serve with cheddar, pepperjack or whatever floats your boat.

Don't forget the scallions, avocado and sour cream!

For the French Fries

Slice the potatoes lengthwise into 1 inch slices.

Put on a baking sheet lined with non stick foil.

Toss with olive oil, salt and pepper.

Put in a preheated 450 oven until crispy and delicious, about 25-30 minutes.

DIVE IN AND ENJOY!