Chili Cheese Potato Wedges

Ingredients

• 1 lb (454 g) raw extra lean ground beef
• 1 tbsp (15 mL) canola oil
• 2 medium carrots, shredded
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 large onion, chopped
• ½ tsp cayenne pepper
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 can (14 oz/398 mL) no sodium added tomato sauce
• 1 cup low fat cheddar cheese, shredded
• 4 medium green onions, thinly sliced
• 2 medium tomatoes, finely chopped
• ½ cup plain 2% Greek yogurt

Fries

• 3 small russet potatoes, cut into wedges
• 1 tbsp (15 mL) canola oil
• ½ tsp black pepper
• 1 tbsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder

Directions

• Preheat oven to 400°F (200°C). Line a baking sheet with foil.
• Toss potato wedges with 1 tbsp oil, black pepper, thyme, garlic powder, and onion powder.
• Spread potato wedges on baking sheet and bake for 40 minutes, flipping halfway, or until tender and browned.
• Cook ground beef in a large skillet over medium heat until no longer pink; drain fat. Remove beef from skillet; set aside.
• Heat 1 Tbsp. oil in a large soup pot or Dutch oven over medium heat.
• Add carrot, celery, garlic, and onion.
• Cook, stirring frequently, for 5 minutes or until softened.
• Add cayenne pepper, chili powder, cumin. Cook, stirring constantly, for 1 minute.
• Add ground beef, tomato sauce, and 1 cup water; stir to combine.
• Bring to a boil then reduce heat to low. Cover and simmer, stirring often, for 30 minutes or until flavours have melded and sauce is thickened and bubbly.
• Divide potato wedges between 4 bowls. Ladle chili over potato wedges.
• Top each bowl with ¼ cup shredded cheese and microwave for 30 seconds on HIGH or until cheese is melted.
• Garnish with green onion, tomato, and Greek yogurt.