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Kevin Curry

Healthy Nachos With Crispy Baked Potatoes & Chili – Fit Men Cook

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If you’re having friends over to watch some sports over the weekend OR you need a new way to spice up your post-workout meal, look no farther than my “game day nachos,” aka mixed crispy potatoes and a quick chili recipe.

Here is another way you can use arrowroot starch besides a sauce thickener – you can use it to get a crispier outer coating on veggies when you roast them with various seasonings. You can use cornstarch but there are added benefits of using arrowroot in that it’s gluten-free and helps with overall digestion.

If you’re doing this for a post-workout treat, I would keep the potatoes and chili separate until meal time.

So, for these healthy nachos recipes, you’ll need to get a sweet potato, Russet or red potatoes, lean ground meat, crushed tomatoes, black beans, Cheddar & Monterey shredded cheese, and seasoning. For the garnish, I used cilantro, jalapeno, and avocado, but you can always customize it to your own taste, and add or modify some ingredients.

Cut potatoes into wedges or fries, and add them in a sealable plastic bag with garlic and onion powder, arrowroot powder, sea salt and pepper. Shake the bag to evenly coat all the potatoes, then place them on a baking tray lined with parchment paper. Sprinkle with avocado oil and bake for 40 minutes at 420F.

Cook the lean ground beef in a nonstick skillet for only 3 minutes. Chop it up well during cooking to make sure there are no large chunks left. Add some chili powder to it, crushed tomatoes, water, and black beans. Reduce the heat to a low simmer, cover, and cook for the next half an hour.

Place baked potatoes in an oven-safe platter and add the chili on top. Sprinkle with Cheddar & Monterey shredded cheese and put it back in the oven to melt the cheese for a couple of minutes.

Garnish with cilantro, jalapeno, and avocado, and enjoy!

Healthy Nachos With Crispy Baked Potatoes & Chili – Fit Men Cook

Ingredients for 4 servings:

* Optional Substitution Note

  • Crispy Baked Potatoes
    • 1 large (~300g) sweet potato, cut into wedges or fries
    • 2 small(~500g) Russet (or red potatoes), cut into wedges or fries
    • 2 teaspoons garlic powder
    • 1 teaspoon onion powder
    • 3 tablespoons arrowroot powder
    • pinch of sea salt & pepper
  • 1 tablespoon avocado oil (OR other high smoke point oil, but extra virgin olive oil will do)
  • Quick Chili
    • 1 lb lean ground meat or veggie ground (I used lean ground bison)
    • 1 1/2 tablespoons chili powder
    • 6 oz water (using tomato can)
    • 1 can (14.05oz) crushed tomatoes
    • 1/2 can (~7oz) black beans
  • 1/4 cup mixed Cheddar & Monterrey shredded cheese
  • OPTIONAL garnish
    • cilantro
    • jalapeno
    • avocado (this is calorie dense so be sure to factor in these calories if you use it)


Step 1

Set oven to 420F/216C.

Step 2

In a sealable plastic bag add the potato wedges and seasonings. Seal the bag and vigorously shake to coat the potatoes.  Place the wedges on a baking tray lined with parchment paper.  Drizzle the oil over the potatoes then toss them in the oil using your hands. It should be sticky.

Step 3

Spread the potatoes out on the baking tray and be sure to give them room to breathe – do NOT crowd the tray.  Bake in the oven for about 40 minutes, shaking the pan halfway through.  To ensure a crispy, golden coating, you can set the oven to broil for the final 1.5 to 2 minutes.

Step 4

While they are roasting, set a nonstick skillet on medium-high heat and add the lean ground meat. Chop it up and cook in the skillet until there are no longer any large chunks, about 2 to 3 minutes.  It is ok if the meat is not fully cooked after 3 minutes – just get the chunks out.  As the meat cooks, sprinkle in the chili powder.

Step 5

Add the crushed tomatoes, 6oz of water (using the tomato can), and black beans.  Stir, reduce the heat to a low simmer, then cover and cook for about 30 minutes.  Remove the lid after 20 minutes of cooking and continue stirring so it thickens.

Step 6

Place the baked potato wedges in an oven safe platter or bowl, then add the chili on top.  Sprinkle with cheese if desired, then place back in the oven to melt the cheese for about 2 to 3 minutes.

Step 7

Garnish and enjoy with friends and family!

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About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!