Vegan chili fries…makes my mouth water just thinking about those words! When I saw this delicious recipe at fork & beans, I knew it was a recipe that I wanted to share with our OAWHealth.com readers. In the health department, you will not get much better than all the health benefits the ingredients provide in Vegan Chili Fries. Garlic, cumin, onion, jalapenos, Himalayan salt provide excellent health benefits to your body. Vegan chili fries is a great recipe to make for movie night or for your teen’s next sleep over. Kids will definitely ask for more so you may want to make a double batch! Being a Texan, (yes, we Texans love our chili and fries), this recipe rates high on my scale of Texan-food-must-haves (I won’t add the word “vegan” in hopes that many who love Tex-Mex food will try it!). By the way, for all you Texans, you can add or replace one of the other beans with organic pinto beans…just answering a question before it’s asked. <smile> To your optimum health…Enjoy!
Vegan Chili Fries Recipe
Serves 2 | Always use organic ingredients when available.
- 1 recipe chili (see below)
- 1 recipe baked fries (see below)
- 1 recipe non-dairy sour cream
- chopped tomatoes
- sliced scallions (or red onion)
- freshly sliced jalapenos (optional)
For the Chili:
- 1 can black beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed (can also use pinto beans)
- 1/2 can diced tomatoes, juice included
- 1/2 can gluten-free beer
- 1/4 c. organic vegetable broth
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tsp fresh jalapeno, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp Himalayan salt
- In a medium saucepan, heat 1 Tb oil. (I recommend using coconut oil or macadamia nut oil)
- Saute the onion, garlic, and jalapeno for 2-3 minutes. Add all the spices and stir for 30 seconds until fragrant.
- Add beans, tomatoes, broth and beer to the saucepan. Bring to a boil and then simmer on low uncovered. Stir constantly and cook until most of the liquid evaporates (take 15-20 minutes).
For the Baked Fries:
- 1 large russet potato, rinsed and scrubbed
- 1-2 Tb olive oil (I highly recommend using coconut oil or macadamia nut oil)
- 1 tsp seasoned salt or Himalayan salt
- Preheat the oven to 425 degrees.
- Cut potato into long, uniform slices. I like my fries on the thinner side but it’s up to you how thick you cut them. Just make sure they are evenly cut because this will allow them to bake at the same rate and will decrease your chances of having some very burnt fries and some undercooked ones.
- Place cut potato into a big enough bowl. Sprinkle the oil and salt over the potatoes and toss until each piece is coated.
- Place on a baking sheet that has been lined with parchment paper or foil and bake for 20-25 minutes (depending on your oven). Take a spatula and flip over after the first 12 minutes. Depending how well you like your fries (I like my crispy!) you will need to keep checking on your taters and add or subtract minutes on your cooking time.
For the Non-Dairy Sour Cream:
Perfect for that drizzle of sour cream on your fries!
- 1/4 c. cashews
- 2 Tb purified water
- juice from 1 lemon wedge
- In a high-speed blender, mix all ingredients until smooth. This will not create a thick cream like typical sour cream, rather a fun, thicker drizzle to top onto your chili.
Recipe shared by permission: fork & beans