INTRODUCTION:
Sometimes, all you need is some chili cheese fries,’know Y? Luckily, now you can indulge in this equally comforting vegan version! It feels decadent and special but comes together really fast with some healthy pantry staples, including fiber-rich lentils.
Only 10 ingredients are needed to feed your body and your soul, friends. Let us show you how it’s done!
OK, let’s break this down by first talking about 1 the CHILI, then getting into 2 the CHEESE, and finally 3 the FRIES, shall we?
yeah!!!!
For Vegan Chili Recipe:
- Based on lentils.
- Seasoned with chili powder, smoked paprika, apple cider vinegar, ketchup, and coconut aminos.
- Cooks until thick and flavorful.
- Avoids soggy fries.
For the oven-baked fries, it was kept simple to potatoes, avocado oil, and salt. Cooking at a high temperature of 425 F/218 C ensures they get golden brown with crisp edges on their own, basically fry perfection.
Now, take those three parts and put them together—CHILI CHEESE FRIES!!!
Top with pickled onions or jalapeños, vegan sour cream, green onion, and fresh cilantro.
Amazing vegan chili cheese fries, full of fiber-rich lentils for a decadent and satisfying meal that’s nourishing to body and soul. Just 10 ingredients required!
FRIES:
2 large (~1/3 lb each) potatoes, scrubbed clean but NOT peeled, cut into 1/2 inch “fries” (Yukon gold or russet work well)
1 Tbsp avocado oil
1/4 tsp sea salt
CHILI:
1 (15-oz.) can lentils, drained and rinsed
4 tsp chili powder (or store-bought // if salted, start with less coconut aminos)
1 Tbsp smoked paprika
1 Tbsp apple cider vinegar
1 Tbsp ketchup
2 Tbsp coconut aminos
1/8 tsp cayenne pepper (optional)
1 Tbsp avocado oil, for cooking
FOR SERVING:
Easy Vegan Cheddar Cheese (or sub store-bought shredded cheese or queso)
Quick Pickled Onions or Pickled Jalapeños (optional but highly recommended)
Vegan Sour Cream (optional)
Green onions (optional)
Cilantro (optional)
Instructions:
Cheese: If you’re serving with homemade vegan cheddar cheese, start soaking the cashews and carrots now: 2/3 cup (80g) cashews + 1/2 cup (64g) thinly sliced carrots Put it in boiling water and keep it aside.
Fries: Preheat oven to 425 degrees F (218 C). To make cleanup easier (but the fries will be a little less crispy), line a baking sheet with parchment paper (we didn’t). Place the sliced potatoes on a baking sheet and toss with the oil and salt. Spread the fries so that they are all on the flat side and do not overlap any of the fries. Bake for 20-25 minutes or until browned on the bottom, then toss carefully and bake for another 8-10 minutes until they are soft but crisp.
Pro Tip: If your fries are sticking, use a metal (or other thin/hard) spatula, flip it upside down, and push down to lift and flip the fries, so all the crispy goodness remains (think scraping). rather than scooping).
Chili: While the fries are baking, toss your lentils in a mixing bowl with the chili powder, smoked paprika, apple cider vinegar, ketchup, coconut aminos, and (optional) cayenne. Toss until evenly coated.
Heat a 10-inch or larger nonstick or well-seasoned cast iron skillet over medium heat. Add the avocado oil and place your lentil mixture in the skillet. Spread the mixture evenly in the pan. Cook for 4-5 minutes without stirring. It should be nicely sizzling and bubbling — if not, turn up the heat a bit.
When some of the liquid has cooked off and the mixture has browned slightly on the bottom, flip as evenly as possible using a spatula so that the other side is also browned, cooking for 3 minutes more. When the mixture turns dark in color and looks thick like chili, turn off the heat and set aside.
Cheese: Finish making the vegan cheddar cheese at this point. Stop cooking until the cheese is creamy and thick like a case, but before it gets too hard.
Now it’s time to assemble! Place your fries on a plate and top with the lentil chili and vegan cheese sauce (there will be extra cheese sauce). Garnish with pickled onions (and/or pickled jalapeños), vegan sour cream, green onions and cilantro (all optional). Keep leftover chili and vegan cheddar (stored separately) in the fridge for 2-3 days or in the freezer for up to 1 month.
Notes:
*Any extra cheese sauce can be used to make grilled cheese sandwiches, mac ‘n’ cheese, and more!
*Loosely adapted from our Easy Vegan Chorizo.
*Nutritional information is estimated with half of one batch calculated without optional ingredients.
Nutrition (1 in 3 servings)
Serving Size: 1 serving
Calories: 489
Carbohydrates: 66.7 grams
Protein: 19.4 grams
Fat: 18.6 grams
Saturated fat: 2.5 grams
Polyunsaturated fat: 3.4 grams
Monounsaturated fat: 10.8 grams
Trans fat: 0 grams
Cholesterol: 0 mg
Sodium: 652 mg
Potassium: 1527 mg
Fiber: 13.6 grams
Sugar: 9.6 grams
Vitamin A: 2687 IU
Vitamin C: 9.5 mg
Calcium: 136 mg
Iron: 11.1 mg
FAQ:
How to make this recepie glutten free?
NO need to worry about,this recepie is already a gluten free,because all the ingredients used are glutten free.
Can we use other types of pulses in this?
Lentisils are best beacause they cook very fast,and its texture appearence looks yummy,if you use other pulses it may take longer time,ad result may also differ.
What is other thing i have to use if i dont have coconut amino?
you can use soy sauce,but keep it in mind ,they are bit saltier then coconut amino,so adjust the taste and use accordingly.
Add any vegetable you like to the chili, such as corn, bell peppers, or grated carrots.