Chili cheese fries recipe

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However you choose to gobble down, we’ve made sure that you will enjoy our vegan twist on this classic beauty. The mean chili, the creamy cheese sauce, the golden fries: everything is made from scratch in this recipe.

  • Yield: 2 Servings
  • Total Time: 110 Minutes


For Fries
  • 3 large potatoes
  • 1 tablespoon olive oil
  • ¼ teaspoon salt + more to taste
  • ground black pepper
For Chili
  • 1 teaspoon olive oil
  • 2 red onions, chopped
  • 4 garlic cloves, minced
  • 15 oz (425 g) canned corn, rinsed and drained
  • 15 oz (425 g) canned kidney beans, rinsed and drained
  • 2 cups (500 ml) water
  • 1 teaspoon paprika powder
  • 1 teaspoon salt + more to taste
  • 1 teaspoon chili powder + more to taste
  • 2 teaspoons cocoa powder
  • 1 cup (250 g) tomato passata
For Cheese Sauce
  • 2 tablespoons coconut oil or vegan butter
  • ½ teaspoon salt
  • ⅛ teaspoon turmeric powder
  • ¼ teaspoon curry powder
  • ¼ teaspoon paprika powder
  • ⅓ cup (40 g) all-purpose flour
  • ⅓ cup (15 g) nutritional yeast
  • ½ cup (120 g) water
How to Make It
    For Fries
  1. Preheat the oven to 400°F/200°C.
  2. Wash the potatoes and peel them if desired. Cut them by hand or with a french fry cutter into equally sized fries.
  3. Add the fries into a large bowl, then add in the olive oil, salt, and black pepper. Toss to coat.
  4. Add the fries to a baking tray lined with parchment paper. The fries should not touch each other on the paper.
  5. Bake the fries in the oven for 15 to 20 minutes until golden and crispy.
  6. For Chili
  7. In a big pot with the olive oil, add in the chopped onions and minced garlic and let them cook on medium heat for a few minutes until translucent.
  8. Add in the corn, kidney beans, water, paprika powder, salt, chili powder, cocoa powder, and tomato passata. Give the pot a quick stir, put the lid on, and let the chili cook for about 30 minutes on medium heat. The chili should thicken quite nicely. If the water has cooked down too much, you can add more water or tomato passata. Let the chili cook without the lid on for another 5 to 10 minutes until it has reached the right consistency.
  9. For Cheese Sauce
  10. Heat the coconut oil or butter in a small pot over low heat.
  11. Add the salt, turmeric powder, curry powder, and paprika powder.
  12. Add in the flour and whisk. Then, add in the nutritional yeast and whisk again until clumpy.
  13. Add in the water and whisk on low heat for 1 to 2 minutes until the cheese sauce gets gooey. If the sauce is too thick, add more water and whisk again. Set aside until fries are ready to serve.
  14. To Assemble
  15. Top the fries with the chili, cheese sauce, and thinly sliced scallions, take a photo to impress your friends, and dig in!

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