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, chopped
- 4 cloves garlic, finely minced
- 1 green pepper, chopped
- 1 small or medium carrot, grated
- 5-6 medium diced fresh tomatoes (560 g) or canned (20 oz)
- 6 tbsp tomato paste
- 2 cups water or vegetable broth
- 4 cups cooked or canned beans (e.g., kidney beans, black beans, pinto beans, white beans, or 1 cup of each)
- 2 tsp any sweetener like maple syrup
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp salt or less if using vegetable broth
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp hot chili powder
- 1-2 hot red chili peppers (I used 1)
- 2 tsp oil or water for frying
Vegan cheese
- 1 batch vegan cheese sauce or store-bought vegan cheese of choice
Preparation
Preheat oven to 425°F or use an air fryer if preferred.
Cut potatoes into fry shapes and toss with sweetener, fries seasonings, and cooking spray.
Bake or air fry the fries until golden and crispy, turning halfway through.
Heat oil or water in a large pot over medium heat.
Sauté chopped onion, minced garlic, chopped green pepper, and grated carrot until softened.
Add diced tomatoes, tomato paste, water or vegetable broth, beans, sweetener, and all chili spices.
Bring to a simmer and cook until the chili thickens, stirring occasionally.
Prepare vegan cheese sauce according to its recipe or use store-bought as directed.
Once fries and chili are ready, top the fries with the chili and drizzle with vegan cheese sauce.
Serve immediately while hot.
