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Vegetarian Chili Cheese Fries

  • Author: Erin Alderson
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 2-4 1x

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Ingredients

  • Chili
  • 1 tablespoon olive oil
  • 1 small red onion, minced
  • 2 cloves garlic, minced
  • 1 green pepper, minced
  • 1 jalapeño. minced
  • 2 cups (1 jar or 1 1/2 15 oz can) diced tomatoes with juice
  • 2 teaspoons cumin
  • 1 tablespoon oregano
  • 1/2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoons smoked paprika
  • 1/2 teaspoon sea salt
  • 2 cups shredded sweet potatoes (1 small sweet potato)
  • 1 cup cooked quinoa
  • 1 cup kidney beans*
  • 12 cups veggie broth
  • Fries
  • 2 large potatoes
  • 1 tablespoon olive oil
  • 2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Cheese Sauce
  • 2 cup freshly grated cheddar cheese
  • 1 tablespoon cornstarch
  • 1/41/2 cup 2% or whole milk
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven to 425˚ and grease a baking tray or cover with parchment paper.
  2. To make chili, heat a large pot over medium-low heat and add olive oil. Toss in minced onion garlic, pepper, and jalapeño. Cook until onion is soft, 5-6 minutes.
  3. While onion cooks, puree half the tomatoes in a blender with the spices to create a sauce-like consistency. Add the pureed tomatoes, remaining diced tomatoes,shredded sweet potatoes, quinoa, and beans (if using) to the pot Bring to a boil, reduce to a simmer, and let cook until ready to serve. Add veggie broth as needed to create the chili consistency you like.
  4. To make fries, rinse well under water. Cut the ends off the potato, stand up on end, and cut slices from the potato that are ¼” thick (depending on how thick you want your fries- cut accordingly) Take slices and cut fries out of the potato-using ¼ ” as the measurement.
  5. Once all fries are cut, place in medium bowl and add the remaining ingredients, tossing until every piece is covered. Spread out onto a baking sheet covered in parchment paper. Bake for 25 minutes, flip the fries, and bake for a remaining 10-15 until fries are crispy (35-45 minutes total.) Make sure to not over crowed the pan- this is result in uneven baking.
  6. Finally, once fries are almost done, combine cheddar cheese and cornstarch in a small pot. Heat over medium low and stir until cheddar begins to melt. Add 1/4 cup milk, paprika, and garlic powder, stir until mixture comes together. Add more milk, 1-2 tablespoon at a time, to reach a pourable nacho cheese.
  7. Assemble fries by pour cheese and chili on top.

Notes

*I tend to leave the beans out of the chili for the fries but feel free to leave them in! I also leave the consistency of the chili and cheese sauce up to you- I know some people love thick chili and some love a bit thinner. Furthermore, baked fries go soggy a bit quicker when smothered with cheese and chili. Wait until the last minute smother the fries!