Vegan Chili Cheese Fries that will win everybody over! These also happen to be super healthy, low-fat and oil-free as a bonus, but incredibly delicious and filling!
Prep Time35 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dinner
Cuisine: American, Gluten-free, Vegan
Keyword: healthy chili cheese fries, vegan chili cheese fries
Servings: 4servings
Author: Brandi Doming
Ingredients
2lbsyukon gold potatoes (you'll need about 6 cups chopped 1/2 inch fry wedges)
FOR THE CHILI
2small or 1 large red bell pepper, chopped (184g, you will need 1 3/4 cups chopped)
1cup (160g)finely diced white onion
1/2tablespoonchili powder (+ 2 more teaspoons towards the end of cooking, see directions)
1/2tablespoongarlic powder
Optional: 1/4 teaspoon smoked paprika
1teaspoonfine sea salt
1cupwater
2tablespoonsnutritional yeast
One 15 oz can low-sodium red kidney beans (or 1 1/2 cups 255g cooked)
First, preheat your oven to 400 degrees and line a large sheet pan with parchment paper to prevent sticking. No oil is needed! Rinse (don't peel) and chop your potatoes into 1/2 inch wedges. Spread them out evenly on the pan, being careful not to overlap them. Salt and pepper very generously and bake for 30-35 minutes until very golden brown. I did mine for 34 minutes. Then, for extra crispiness, turn on your broiler for 1-2 minutes. Watch closely.
To prepare the chili, add all of the ingredients (except the beans and nutritional yeast) listed under "Chili" to a large pan and stir well. Bring to a boil, once it's boiling, turn to medium heat and cover. Cook for 10 minutes, stirring a couple of times during. At the end of the ten minutes, all of the water should be gone. Mine took exactly 10 minutes.
While the veggies are cooking, roughly mash the beans with a fork, leaving some whole. After the 10 minutes is up for the veggies, add the beans and another 1/2 cup of water, 2 teaspoons chili powder and 2 tablespoons nutritional yeast. Adding these at the 2nd part of cooking enhances the flavor, since you are adding more water. Heat through just until thickened. Turn off the heat. Taste and add any more salt or seasoning. I didn't add anything extra. If you want your chili more soupy, add more water, but you may need more spice then. I like mine chunky.
To make the cheese, add 1/2 cup of the above chili mixture to a food processor with the remaining "cheese" ingredients. Blend until completely smooth. Taste and adjust seasonings if desired. I didn't add anything else.
Serve the chili over the fries and drizzle some cheese on top. I then added a bit of parsley on top, although I will do green onions next time. Add vegan sour cream, tomatoes or any other toppings you like. I added some hot sauce and oh boy, it took it over the top!