Gluten-Free Chili Cheese Fries
Sink your teeth into the ultimate comfort food with these gluten-free chili cheese fries, a mouthwatering twist on a classic indulgence! Crafted with crispy, golden gluten-free French fries as the base, this recipe layers rich and hearty homemade chili made from seasoned ground beef, kidney beans, and crushed tomatoes. Melted cheddar cheese blankets the dish, while fresh green onions and cilantro add bursts of vibrant flavor. Perfect for game days, casual gatherings, or a cozy night in, this gluten-free recipe is quick to prepare, taking just 15 minutes of prep and 40 minutes of cooking. Serve with a dollop of sour cream for an extra creamy finish, and enjoy an irresistible combination of savory spices, gooey cheese, and crispy potatoes, all without the worry of gluten.
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Recipe Information
Ingredients
- 32 ounces Frozen gluten-free French fries
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Canned crushed tomatoes
- 15 ounces, drained and rinsed Canned kidney beans
- 2 cups, shredded Cheddar cheese
- 2 sliced Green onions
- 0.25 cup, chopped Fresh cilantro
- 0.5 cup (optional) Sour cream
Instructions
Preheat your oven to 400°F (200°C).
Spread the gluten-free fries on a large baking sheet and drizzle with olive oil. Toss to coat the fries evenly.
Bake the fries in the preheated oven according to the package instructions, typically 20-25 minutes, until golden and crispy. Toss them halfway through to ensure even cooking.
While the fries are baking, heat a large skillet over medium heat and add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion becomes translucent, approximately 3-4 minutes.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Mix well to incorporate the spices.
Add the canned crushed tomatoes and drained kidney beans to the skillet. Stir to combine all ingredients and bring to a simmer.
Reduce the heat to low, cover the skillet, and let the chili simmer for 15 minutes, stirring occasionally.
Once the fries have finished baking, remove them from the oven and transfer them to a large serving platter or oven-safe dish.
Spoon the hot chili over the fries, spreading it to cover the fries evenly.
Sprinkle the shredded cheddar cheese over the chili and place the dish back in the oven for 5-7 minutes, or until the cheese is fully melted.
Remove from the oven and garnish with sliced green onions and chopped cilantro.
Serve immediately with a dollop of sour cream on top, if desired.
Nutrition Facts
Calories |
4468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.2 g | 313% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 9667 mg | 420% | |
| Total Carbohydrate | 395.2 g | 144% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 34.9 g | ||
| Protein | 190.4 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1604 mg | 123% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 8582 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
