Here's my take on how to make this classic warm weather comfort food fat free, gluten free and Daniel fasting friendly.
Ingredients:
1 can of kidney beans, drained and rinsed
1 small onion, diced
1 Tablespoon of oregano
1 Tablespoon of garlic flakes
2 Tablespoons of paprika
1/2 a jar of oil free tomato puree, from a glass jar or carton
1 1/2 cup of water
2 medium potatoes, cut into french fries
1 tomato, diced
1 slice of onion
Directions:
Bring the chili to a boil for a few minutes and then simmer until the onion is soft, about 20 minutes.
Peel and cut the potatoes up into wedges or fries. Place the potato wedges on a VERY lightly oiled nonstick pan and place in the oven. Bake at 350 degrees for about 30 minutes or until done.
Dice the onion and tomato. Ladle the chili over the baked fries and serve warm. Garnish the top with fresh tomato and onion just prior to serving.
