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Skinny Skillet Chili Cheese Fries
Valentine’s Day is just around the corner, and I have a delicious no-fuss dinner recipe that’s perfect for a Valentine’s Day Night In – Skinny Skillet Chili Cheese Fries! This lightened-up version of classic comfort food is easy to cook, and it saves you the hassle of having to make dinner reservations and find a babysitter for the kids.
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The key to making a successful chili (and a successful batch of chili cheese fries!) is using the best ingredients – fresh onion, black beans, chicken broth, spices, and Hunt’s® diced tomatoes. I feel good about choosing Hunt’s tomatoes because they’re grown right here in sunny California and canned within hours of being picked. Hunt’s also uses FlashSteam® to peel its tomatoes while some other guys use lye. I’ll stick to FlashSteam, thanks.
I like to mix up our chili around lunchtime and allow it to simmer for about five hours until dinnertime. Simmering the chili for a long period of time allows the flavors of the ingredients to mix and mingle together to perfection, but if you’re in a rush, just make sure to simmer it for at least an hour before serving. The recipe below makes chili with a medium amount of heat, so adjust the amount of spices depending on how spicy you’d like it. If you want it hotter, adding a tsp of red pepper flakes should do the trick.
While the chili is simmering on the stove, heat the oven to 425 degrees, and arrange a double layer of sweet potato fries in a cast iron skillet. I prefer to use Sweet Potato Fries with Sea Salt by Alexia Foods, a line of premium, all-natural frozen potatoes, breads, and side dishes. They have the tastiest fries! Bake until well done and crispy (about 20-25 minutes).
Remove from oven and top fries with chili and 1/2 cup shredded cheddar cheese. Return to oven for 3-5 minutes or until the cheese has fully melted. Serve with green onion and sour cream garnish if desired (my family doesn’t care for sour cream, so we omit it.).
These skillet chili cheese fries are comfort food at their finest, but they’ve lightened up thanks to the ground turkey, sweet potatoes, and black beans that I used instead of higher-calorie counterparts. It may look like there’s a ton of cheese on the fries, too (c’mon, they’re chili cheese fries after all!), but there’s really only 1/2 cup, and this skillet easily serves 4-6 people. A guilt-free guilty pleasure, indeed!
What You’ll Need:
- 1 lb Ground Turkey
- 28 oz. can Hunt’s Petite Diced Tomatoes
- 14 oz. can Black Beans, drained and rinsed
- 14 oz. Chicken Broth
- 6 oz. can Hunt’s Tomato Paste
- 1/2 White or Yellow Onion, diced
- 2 cloves Garlic, minced
- 2 teaspoon Chili Powder
- 1 teaspoon Paprika
- 2 teaspoon Hot Sauce
- Salt & Pepper to taste
- Garnish with: Cheddar Cheese, shredded
- Green Onions, sliced
- Sour Cream
Instructions:
- Brown ground turkey, onions, and garlic in a dutch oven (or casserole pot) over medium heat.
- Add black beans, chicken broth, Hunt’s tomatoes and tomato paste, spices, hot sauce, salt and pepper.
- Bring to a boil over medium heat, then cover and reduce to a simmer.
- Simmer for at least an hour (up to 6 hours) to develop the flavors.
- Top with shredded cheese, green onions and sour cream if desired.
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Heidi Kundin has captivated the hearts of millions with her colorful and inspiring approach to crafting, celebrations, and family fun. With over 15 years of experience, Happiness is Homemade has become a must-visit destination for those seeking quick and easy creative ideas and last-minute solutions. Heidi’s warm personality shines through her posts, inviting readers to join her on a creative journey that’s fun, rewarding, and achievable. Heidi is also the author of Homemade Bath Bombs & More and DIY Tie-Dye.