Red Chili Bean Potato Volcano

By Donna W. from John F. Horgan Elementary , West Warwick, Rhode Island .


Crispy oven baked fries erupting with combinations of vegetables and beans to create a nutritious, flavorful, fun main dish.

Nutrition Facts

Serving size: One

From Fat10%
From Saturated Fat2.25%
From Sugar4%


Ingredient 6 servings 50 servings
Red Beans, not drained 15.5 oz 1 1/3 can/#10
Onion, Washed, small dice2 oz2 cups
Green pepper,washed dice small 2 oz2 cups
Petite canned diced tomatoes, not drained10 oz2/3 can/#10
Chili Powder1/2 tbsp.4 tbsp.
Cumin, ground1/4 tsp.2 tsp.
Dried Oregano 1/4 tsp. 2 tsp.
Chef Potatoes, scrubbed3 each 25 eacg
Vegetable oil1/2 oz1/4 cup
Salt1/4 tsp.2 tsp.
Low-Fat Sour Cream2 oz.1/Pint
Scallions, washed diced2 tbsp.6 bunches


1.Using a 1/2 potato dicer, slice potatoes into fries. When preping ahead, store in refrigerator covered in cold water with a lid on container. (Drain before use. Do up to a day in advance).

  1. Prep the Volcano toppings by placing onions, green peppers, red beans, canned tomatoes, chili powder, cumin and dried oregano into a full size 4 inch hotel pan.

  2. Place in pre heated 350F convection oven and cook for 15-20 minutes, or until soft.

  3. Toss cut potatoes with oil and salt. Place in single layer on a sheet pan and place in pre-heated 400F convection oven. Cook potatoes until brown and crispy turning once with a metal spatula.

  4. Using metal tongs to stack about 1/2 cup on tray. Top with the volcano chili topping. Add a dollop of low fat sour cream and sprinkle 1/2 tsp of chopped scallions.

  5. Serve and Enjoy!!!

Note: Frozen oven fries can be substituted for fresh potatoes.