Chili loaded fries… these words cause immediate salivation. The only thing that would make me love this bowl of heaven even more would be if it was guilt free… wait.

Yup. These chili loaded fries are guilt free and gluten free! No sins here.

I’m not lying when I say this recipe is fit for the Gods.


I have had some heart breaking moments in the past. There is nothing worse than shoving that first chili loaded fry in your mouth, to then be taken over by complete disappointment.

I have been let down too many times. I know what I like from a chili loaded fry, and if restaurants aren’t going to deliver this then I shall have to make my own! 

So, I decided to have a go and create the ultimate chili loaded fry recipe – and whilst I’m at it, make them guilt free.

Step 1: Find the perfect fry

The fries are everything in this recipe.

Personally, I prefer sweet potato fries to standard fries as I find they deliver taste on a whole new level. And they are totally guilt free.

Step 2: Find the perfect, guilt free chili

This wasn’t hard.

I have been making this spiced kidney bean chili for a while now, and I know that it goes wonderfully with sweet potato as I usually combine them both in an amazing, mouth-watering burrito. *wiggles eyebrows*

Step 3: Try not to dribble over the final product

Now, that is what I call a challenge. I mean, look at them.


And it couldn’t be easier to make these lip-smackingly luscious, guilt free chili loaded fries:

Guilt Free Chili Loaded Fries

  • Servings: 2
  • Difficulty: Easy
  • Print


  • 2 Medium Sweet Potatos
  • Fry Light
  • 1/2 teaspoon of Chopped Garlic
  • 1 teaspoon of Chopped Onion
  • 1 Tin of Kidney Beans
  • Passata (measure by eye – usually only 40ml)
  • 1 teaspoon of Cumin Seeds
  • 1/2 teaspoon of Turmeric
  • 1/2 teaspoon of Chili Flakes/Fresh Chilli
  • 1 handful of Spinach
  • 25ml of (gluten free) Soy Sauce


  • Preheat oven at 200°C
  • Chop sweet potatos into wedge or chip shapes and place in plastic, microwaveable container
  • Half cover the sweet potatos with boiling water and place, partially covered, in microwave. Microwave for 5-7 minutes, or until slightly softened
  • Place chips on baking tray and spray with fry light, before placing in oven and cooking for 10-15 minutes, or until they reach desired colour
  • When your fries have 5 minutes to go, begin to make spiced kidney bean chili
  • Over a high flame, fry off onion and garlic in a small pan until browned
  • Add the kidney beans and continuously stir for 1 minute
  • Lower heat to a medium flame and add passata, cumin seeds, turmeric and chilli. Cook this for 2-3 minutes until beans have softened
  • Add spinach and take off heat
  • Mash to your desired consistency. Personally, I love it when there are still some whole kidney beans *mouth waters*
  • Stir in soy sauce
  • Your fries should be ready now. Yay! Remove from oven and place in dish. Cover with the chili – either all on top or layered.
  • EAT!

If you want, you can add cheese, sour cream, mint yogurt, salsa… you get the gist.

They are thing easiest to make and will never to let you and your taste buds down.






  1. Heidie Makes
    January 24, 2015 at 12:46



  2. Heidie Makes
    January 24, 2015 at 12:53

    Great post!:-)


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