Description
These Vegan Chili Cheese Fries are layers and layers of flavor. They are perfect for a game-day party, and healthy enough to eat as a weeknight dinner!
Ingredients
Scale
For the fries:
- 3-4 large russet potatoes, cut into fries
- 2 tablespoons nutritional yeast
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
For the chili:
- 1 tablespoon avocado oil
- 1 medium onion, chopped
- 1 teaspoon salt
- 2 cloves garlic, minced
- ⅓ cup tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cocoa powder
- 2 teaspoons cumin
- ½ teaspoon smoky paprika
- 1 can tomato sauce
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 tablespoon honey OR agave
For the cheese sauce:
- 2 medium Yukon gold potatoes, peeled and chopped
- 2 medium carrots, chopped
- 1/2 cup cashews, soaked overnight
- 1/2 cup nutritional yeast
- 2 tablespoons garbanzo bean miso (or mellow white miso if not soy-free)
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon onion powder
- Pinch white pepper
- Pinch salt
To garnish (optional):
- Sliced scallions
- Fresh or pickled jalapenos
- Cilantro
- Vegan sour cream
Instructions
For the chili:
- In a large pot or Dutch Oven, heat the avocado oil over medium heat. Add in the diced onion and salt. Sauté until the onion is translucent, about 7-10 minutes. Add in the garlic and sauté for another 30 seconds.
- Add in the tomato paste, chili powder, cocoa powder, cumin and paprika. Saute until fragrant, about 2 minutes.
- Add in the tomato sauce and 1 cup water. Stir to combine. Cover and simmer for 30 minutes. Check on the chili a few times to make sure it is not becoming too dry. Add in up to 1/2 cup water if needed.
- Once the chili has simmered, add in the beans. Simmer for 10 more minutes. Add in the honey and stir to combine.
For the fries:
-
While the chili is simmering, preheat the oven to 425 degrees. Line a baking tray with a silicone baking mat. Rinse the potatoes with cold water and pat dry. Sprinkle the fries with the seasoning and toss to coat. Spread in an even layer on the pan. Bake until crispy, about 30 minutes, turning halfway through.
For the cheese sauce:
- While the fries are baking, bring a large pot of water to a boil. Add in a big pinch of salt and the potatoes and carrots. Boil until tender, about 10-15 minutes. Reserve 1/2 cup of the cooking water and set aside. Strain the potatoes and carrots and add to a high speed blender.
- Add the remaining sauce ingredients and the 1/2 cup of reserved water. Blend until smooth.
To assemble:
- Arrange the fries on your serving tray of choice. Top with ladles of chili and drizzle with cheese. Garnish with scallions, jalapeños, and other toppings of choice.
Notes
- To cut down on cooking time, both the chili and cheese sauce can be made ahead and stored in the fridge for several days. When you are ready to serve the Vegan Chili Cheese Fries, make the fries according to the directions and reheat the chili and cheese sauce in pots on the stove. Medium heat should work like a charm.
- This recipe makes more than enough chili and cheese. You can have the chili as a bonus weeknight dinner and use the cheese sauce to make this Cheesy Broccoli Rice Casserole.
