Description
A hearty and flavorful vegan chili cheese fries recipe featuring crispy baked French fries topped with a rich, spicy vegan chili and creamy vegan nacho cheese sauce. Perfect for a comforting snack or casual meal packed with plant-based protein and bold spices.
Ingredients
Chili
- 1 tbsp oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 28oz can diced tomatoes
- 1 cup kidney beans, drained and rinsed
- 1 cup black beans, drained and rinsed
- 2 tbsp chili powder
- 2 tsp coconut sugar
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
Fries
- 1 recipe crispy baked french fries (or 4-5 cups frozen fries)
Nacho Cheese
- 1 recipe vegan nacho cheese
Instructions
- Prepare the Chili: In a large pot, heat the oil over medium heat. Add the diced onion and sauté for 3-5 minutes until translucent. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the diced tomatoes, kidney beans, black beans, chili powder, coconut sugar, cumin, smoked paprika, and salt. Mix well to combine all ingredients. Bring the mixture to a rapid boil, then reduce the heat to low and simmer partially covered for 35-45 minutes, stirring occasionally to prevent sticking.
- Cook the Fries: While the chili simmers, prepare the French fries. If using frozen fries, bake according to the package instructions until crispy. If making homemade baked fries, follow your preferred recipe to achieve golden, crispy fries.
- Make the Vegan Nacho Cheese: Prepare the vegan nacho cheese sauce following your chosen recipe while the chili and fries cook. This will ensure the cheese sauce is warm and ready for assembly.
- Assemble the Fries: Divide the baked French fries onto serving plates. Spoon generous amounts of hot vegan chili over the fries, then drizzle the warm vegan nacho cheese sauce on top. Garnish with fresh cilantro or diced jalapeño if desired. Serve immediately and enjoy the delicious, comforting meal.
Notes
- You can use frozen fries for convenience or make your own crispy baked fries at home.
- Adjust the chili powder and jalapeño garnish to control the heat level.
- For extra texture, add diced bell peppers or corn to the chili.
- Leftover chili can be refrigerated for up to 3 days and reheated before serving.
- The vegan nacho cheese recipe can be made ahead and stored in the fridge for up to 5 days.
