Hands-on time: 40 minutes
Total time: 40 minutes (plus soaking time)
INGREDIENTS:
- 3 1/4 lb Russet potatoes, peeled and cut into 1/3-inch-thick fries
- 2 tbsp safflower oil
- 3/4 tsp sea salt, divided
- 1 tsp fresh ground black pepper, divided
- Olive oil cooking spray
- 1 1/4 lb ground turkey breast
- 1/2 large onion, minced
- 2 cloves garlic, minced
- 1/2 cup unsalted tomato paste
- 1 tbsp chile powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon, or to taste
- 1/8 tsp ground cayenne pepper, or to taste
- 1 3/4 cups reduced-sodium chicken broth
- 1 tbsp raw honey
- 1/4 cup reduced-fat sour cream
- 3 oz reduced-fat cheddar cheese, grated
- 4 scallions, trimmed and thinly sliced
- To a large bowl, add potatoes & enough warm water to cover by a few inches; set aside for 20 to 30 minutes. Drain & dry thoroughly. (TIP: You can skip soaking the potatoes if you’re short on time. Fries may not be a crisp, but they’ll still taste great.)
- Arrange oven racks in upper & lower thirds of oven & preheat to 425F. Line 2 large, rimmed baking sheets with nonstick foil or parchment paper. Pile half of potatoes on each sheet. To each sheet, add 1 tbsp oil, 1/4 tsp salt & 1/4 tsp black pepper. Toss potatoes until coated & spread in a single layer. Roast for 20 minutes. Remove from oven & turn over. Return to oven, switching positions of sheets & roast until both sides are golden brown, about 10 minutes.
- Meanwhile, prepare chili: Mist a large saucepan or a wide, deep skillet with cooking spray & heat on medium-high. Add turkey, remaining 1/4 tsp salt & remaining 1/2 tsp black pepper and cook, breaking up with a spoon, until no longer pink, 4 to 5 minutes. Push turkey to edges of pan & add onion to center of pan. Cook, stirring frequently until translucent, about 2 minutes. Add garlic & stir to combine all ingredients & cook until soft, 1 to 2 minutes. Add tomato paste, chile powder, cumin, oregano, cinnamon & cayenne & stir until combined. Add broth & bring to a simmer, stirring frequently. Reduce heat to medium-low and simmer, stirring frequently until thickened, 8 to 10 minutes. Add honey & stir until dissolved.
- Divide fries among serving plates and top evenly with chili, sour cream, cheese and scallions.
Nutrients per serving (1 1/4 cup fries, 2/3 cup chili, 2 tsp sour cream):
Calories: 411
Total Fat: 9 g
Sat. Fat: 2 g
Carbs: 52 g
Fiber: 4 g
Sugars: 6 g
Protein: 33 g
Sodium: 428 mg
Cholesterol: 54 mg
By Julie O'Hara - http://www.cleaneatingmag.com/recipes/classics-made-clean/chili-cheese-fries/