chili cheese fries — Makes 4 *Servings*
Per Serving: *32g Protein | 350 Cal*

Jump to Recipe

If you're craving something cozy, satisfying, and just a little indulgent—but still want to hit your health goals—this healthy take on Chili Cheese Fries will blow you away. Made with baked sweet potato fries, lean ground beef, and plenty of veggies and spices, this dish transforms a classic comfort food into a macro-balanced, protein-packed dinner or game day favorite.

Why You'll Love This Recipe

1. Comfort food with a healthy twist: These chili cheese fries give you all the satisfaction of a loaded fry plate, but with better ingredients and smarter macros. Think sweet potato fries for fiber and slow-digesting carbs, lean beef for protein, and a flavorful chili without the heavy grease.

2. High-protein, meal-prep friendly: One pound of lean beef brings the protein, and the chili reheats beautifully, making this great for leftovers or meal prepping.

3. Customizable: Use frozen fries or fresh-cut, spice it up or keep it mild, dairy or dairy-free—this dish adapts to your needs.

4. One-pan magic: While there’s a little multitasking involved (oven + skillet), this meal is simple enough for a weeknight dinner and perfect for feeding a crowd.

5. Kid-friendly and crowd-pleasing: Cheesy, savory, and topped with all the fixings—this is the kind of meal that gets wiped clean, even by picky eaters.

Ingredients
1 bag sweet potato fries (frozen) or 1.5 lbs fresh sweet potatoes, cut into fries
1 lb lean ground beef (90% lean or leaner)
1 tablespoon cooking oil (avocado or olive oil work well)
1 medium onion, chopped
2 cups frozen bell peppers or 1 large fresh bell pepper, chopped
1 can green chiles (about 4 oz or ½ cup)
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon cumin
½ tablespoon smoked paprika
1 teaspoon dried oregano
Salt and black pepper to taste
¾ cup light shredded Mexican blend cheese
Garnish: sliced green onions

Instructions

Preheat your oven to 400°F (or 375°F if using fresh sweet potatoes). Line a baking sheet with foil or parchment paper.
Bake the fries: Spread sweet potato fries in an even layer on the baking sheet. If using frozen, bake according to package directions (usually around 20–25 minutes). For fresh-cut sweet potatoes, bake for 30 minutes at 375°F, flipping halfway through.
Make the chili: While the fries are baking, heat a large skillet over medium heat and add the cooking oil.
Cook the aromatics: Add chopped onion to the skillet and sauté for 3–4 minutes until softened and fragrant.
Brown the beef: Add ground beef to the skillet and cook until no longer pink, breaking it up with a spatula as it cooks.
Season and simmer: Stir in bell peppers, green chiles, tomato paste, chili powder, garlic powder, cumin, paprika, oregano, salt, and pepper. Cook for 5–7 minutes, letting the spices bloom and the peppers soften.
Assemble: Once the fries are cooked, remove them from the oven. Spoon the chili mixture generously over the fries.
Top with cheese: Sprinkle shredded cheese evenly over the chili fries. Return the pan to the oven for 3–5 minutes, or until the cheese is melted and bubbling.
Finish and serve: Remove from the oven and top with chopped green onions. Serve hot!

Nutrition per serving (makes 4 servings)

350 calories
32g protein
22g carbs
14g fat

Tips for Success

Choose your fries wisely: If using frozen fries, go for varieties with minimal added oil and clean ingredients. For homemade, cut your sweet potatoes evenly to ensure they roast at the same rate.
Don't skip the tomato paste: It adds depth and umami to the chili without requiring a long simmer.
Spice to taste: Want more heat? Add a pinch of cayenne or a dash of hot sauce. Prefer mild? Dial back the chili powder slightly.
Make it a bowl: Serve chili over roasted fries in a bowl instead of layering if you want to control portions or use the chili on its own.
Batch prep: Double the chili and store leftovers for burritos, nachos, or meal prep bowls later in the week.

Substitutions & Variations

Swap the protein: Ground turkey, chicken, or plant-based crumbles work great as alternatives to beef.

Dairy-free version: Use a dairy-free cheese or skip it altogether and top with avocado or guacamole.

Add beans: Mix in black beans or kidney beans for added fiber and plant-based protein.

Extra veggies: Add chopped mushrooms, zucchini, or spinach to the skillet with the peppers for a veggie boost.

Make it lower carb: Use jicama fries or roasted zucchini spears instead of sweet potatoes.

Topping ideas: Try Greek yogurt, avocado slices, jalapeño rounds, or a sprinkle of nutritional yeast for added flavor.

FAQs

Yes. You can prep the chili in advance and store it in the fridge for up to 4 days. Reheat while your fries bake for a 10-minute meal.
Store chili and fries separately to prevent sogginess. Reheat the chili in a skillet or microwave and bake fries to re-crisp in the oven or air fryer.
Absolutely. Swap the ground beef for plant-based crumbles or a mix of beans and lentils. Keep the seasoning and veggie combo the same.
The chili freezes well. Portion it into airtight containers for up to 3 months. Fries are best made fresh, but you can freeze uncooked sweet potato fries in advance.

Final Thoughts

These Chili Cheese Sweet Potato Fries are everything you want in a comfort meal: warm, cheesy, and full of bold chili flavor. But unlike the drive-thru version, this one is packed with nutrition, fiber, and protein—making it a perfect recipe for your healthy rotation. Whether you’re feeding a family, meal-prepping for the week, or looking for something cozy and satisfying to enjoy on a Friday night, this recipe is a guaranteed win.

Craving more macro-friendly comfort foods? Check out my cookbook or find this recipe pre-loaded into the meal planner inside the PSQ App!

If you give this recipe a try, I’d love to hear how it turns out! Drop a comment below, tag me on Instagram @theproteinsnackqueen or share your version with your own twist.