Cheesy Chili over Sweet Potato Fries

Even as a healthy eater, I have my moments where I crave junk food. The trick to sticking to your good habits is taking those junk foods and making your own healthy version. This chili over sweet potato fries may seem like a late-night, indulgent diner snack, but it can actually be served as a meal! The spiralizer makes wonderful curly fries, and using sweet potato provides a fiber-filled base that’s rich in antioxidants and vitamins. The chili is made with grass-fed meat and filled with spices that hold their own healing powers as well. Top it off with a little bit of cheese, and you have a guilt-free American classic that’s in line with your clean-eating habits.

Serves 4

4 large sweet potatoes

4 tablespoons extra-virgin olive oil, divided

1⁄2 medium onion

2 large cloves garlic

1 pound grass-fed ground beef

1 (14.5-ounce) can diced tomatoes

2 tablespoons tomato paste

2 tablespoons chili powder

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon red chili flakes

1⁄2 cup grated Cheddar cheese

1⁄2 cup chopped green onion

1. Preheat oven to 425°F. Cut sweet potatoes in half crosswise and then cut off both ends of each potato. Spiralize using a large-noodle blade. Place on a large baking sheet lined with aluminum foil and drizzle with 2 tablespoons olive oil. Bake for about 15–20 minutes or until edges of fries are crispy.
2. While potatoes are baking, begin preparing chili. Chop onions and garlic. Heat 2 tablespoons olive oil on medium-low heat and add onions and garlic; cook for about 3–4 minutes. Add meat and cook for about 4–5 minutes until brown. Add diced tomatoes and tomato paste and mix until absorbed into meat.
3. Reduce heat to low and mix in chili powder, cumin, oregano, and red chili flakes. Cover and cook for 15–20 minutes until beef mixture thickens, stirring every 5 minutes.
4. When potatoes are done, top with chili and then the cheese. The heat of the chili should melt the cheese within a few minutes. Top with green onion and serve warm.