
A vibrant and healthy twist on loaded fries featuring a rich, smoky black bean chili served over crispy sweet potato fries. Topped with tangy pickled onions, creamy avocado, and salty feta, it's the ultimate vegetarian comfort meal.
Heat the olive oil in a large saucepan or flameproof casserole dish over medium heat. Add the finely chopped red onions, roasted red peppers, garlic, and red chili with a generous pinch of salt. Sauté for 10–12 minutes, stirring frequently, until the vegetables are soft and starting to turn golden at the edges.
Stir in the smoked paprika, ground cumin, chipotle chili paste, and tomato puree. Cook for 2–3 minutes until the spices are fragrant and the paste has darkened slightly. Pour in the chopped tomatoes, then swill out the empty can with a splash of water and add that to the pan along with the black beans.
Bring the mixture to a boil, then reduce the heat to a low simmer. Stir in the red wine vinegar and brown sugar. Leave the chili to cook uncovered for about 35 minutes, stirring occasionally, until the sauce has reduced and thickened significantly.
While the chili is finishing (with about 20 minutes left), prepare the sweet potato fries according to the package instructions until they are perfectly crispy.
To assemble, spread the hot sweet potato fries across a large serving platter. Spoon generous ladlefuls of the black bean chili over the fries. Top with crumbled feta, pickled red onions, cubed avocado, and a sprinkle of fresh coriander. Serve immediately with lime wedges for squeezing over.
For the best texture, ensure the chili is simmered until very thick so the fries don't become soggy. If you can't find chipotle paste, a teaspoon of smoked paprika mixed with a pinch of cayenne pepper works as a substitute. Leftover chili also makes a fantastic filling for tacos or baked potatoes.




