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IP Chili "Fries"

kept bynoctilucent

For the adventurous, you can add Indian Spices and hot chili powder while cooking your vegetables for a great fusion of tastes.

Or try Asian Spices and add chopped lemongrass and ginger for a Thai fusion.


Turnips (cut into "french fry" strips. About 1.5 cups worth.
IP Vegetable Chili (Make according to directions on package. You can add more water if desired)
Various vegetables (I use chopped cauliflower, mushrooms, green bell peppers, celery, jalepeno) (about 1/2 cup total)
1/4 chopped raw onion
1-2 tsp olive oil
Sea Salt & Ground Black Pepper


1. Cut the turnips into "french fry" sized strips.
2. Boil for 5 minutes in water with salt in it. (Should be cooked, but not overdone. You can skip this step, but I find that the fries are better this way with a crispy outside and a softer inside.) When done, drain and cool.
3. Place turnip fries in a sealable container and add 2 tsp olive oil, sea salt, black pepper and any other seasonings you want. Close container and shake lightly until coated. (Alternately, you can spray with olive oil and sprinkle with seasoning on the baking sheet instead.)
4. On a baking sheet with parchment paper, lay out the fries and cook at 200C until crispy, but not burned. (15-20 minutes average.)
5. While the fries are baking, cut up vegetables and fry all except the onion in the olive oil until cooked.
Take off heat.
6. Make IP chili according to directions on packet. (I used more water)
7. When done, add cooked vegetables and raw onions and stir for about 1 minute more before taking from heat.
8. When fries are down, put on a plate. Scoop the chili on top. Add tabasco, fresh herbs or additional sea salt/mrs. dash seasoning to taste. 



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