Vegan Chili Cheese Fries
Ingredients
Fries
- 5-6 potatoes (Yukon Gold or Russet)
- 1 tsp sweetener
- cooking spray
Fries seasonings
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- sea salt and pepper to taste
Chili
- 1 medium or big onion
- 4 cloves garlic
- 1 green pepper
- 1 small or medium carrot
- 5-6 medium fresh tomatoes or canned tomatoes (560 g or 20 oz)
- 6 tbsp tomato paste
- 2 cups water or vegetable broth
- 4 cups cooked or canned beans (e.g., kidney, black, pinto, or white)
- 2 tsp sweetener like maple syrup
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp salt or less
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp hot chili powder
- 1-2 hot red chili peppers
- 2 tsp oil or water for frying
Vegan cheese
- 1 batch vegan cheese sauce or store-bought vegan cheese
Preparation
Preheat oven to 425°F.
Cut the potatoes into fry-shaped pieces.
Toss the potato fries with 1 teaspoon sweetener and the seasonings: 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, sea salt, and pepper to taste.
Spray the seasoned fries with cooking spray and bake in the preheated oven until golden and crispy, about 25-30 minutes.
Heat 2 teaspoons oil or water in a large pot over medium heat.
Add the onion, garlic, green pepper, and carrot; sauté until softened, about 5 minutes.
Stir in the tomatoes, tomato paste, water or vegetable broth, beans, 2 teaspoons sweetener, ground cumin, onion powder, garlic powder, salt, black pepper, smoked paprika, hot chili powder, and hot red chili peppers.
Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes until the chili thickens.
Prepare the vegan cheese sauce according to a favorite recipe or use store-bought.
Assemble by placing the baked fries on a plate, topping with the chili, and drizzling with the vegan cheese sauce.
Serve immediately.
