Spicy Potato wedges with Beef Chili

Instructions:

1. Preheat oven to 200°C (400°F). Toss potato wedges with cooking spray and seasoning.
2. Arrange on a baking sheet and bake for 50 minutes, flipping halfway through, until golden and crispy.
3. While the wedges bake, cook the chili: Heat a pan over medium-high heat. Brown the ground meat, then add onions and cook until softened.
4. Add the bell pepper and cook for a few minutes. Stir in canned tomatoes, cumin, fajita seasoning, paprika, and black pepper.
5. Simmer for 15-20 minutes, or until thickened.
6. Stir in fresh tomatoes and remove from heat.
7. Preheat grill to high. Transfer wedges to an ovenproof dish, top with chili, cheese, and jalapeños (if using).
8. Grill for 8-10 minutes, or until cheese is melted and bubbly.
9. Serve immediately and enjoy!

Tips:

• Experiment with different herbs and spices in the chili to personalize the flavor.
• Use low-fat sour cream, salsa, or guacamole for additional toppings without adding syns.
• Add other vegetables to the chili, such as corn, beans, or zucchini.
• Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.