Vegan Chili Cheese Fries Recipe

French fries: Crispy and golden, these form the base of the dish. You can use store-bought or homemade fries.

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor.

Onion: Adds a sweet and savory depth to the chili.

Garlic: Enhances the flavor of the chili with its aromatic qualities.

Tomato sauce: Provides a tangy and rich base for the chili.

Black beans: Adds protein and a hearty texture to the chili.

Corn: Adds a sweet crunch to the chili.

Chili powder: Brings a warm and spicy kick to the dish.

Cumin: Adds an earthy and slightly nutty flavor.

Paprika: Adds a smoky and sweet flavor.

Salt: Enhances all the flavors in the dish.

Pepper: Adds a bit of heat and depth.

Vegan cheese: A dairy-free cheese alternative that melts well and adds a creamy texture.

Unsweetened almond milk: A non-dairy milk that helps create a smooth cheese sauce.

When making the cheese sauce, ensure to heat the almond milk gently over medium heat and add the shredded vegan cheese gradually. This helps in achieving a smooth and creamy consistency without any lumps. Stir continuously to prevent the sauce from sticking to the bottom of the pan.

• frozen french fries - Substitute with sweet potato fries: Sweet potato fries offer a different flavor profile and are a bit healthier due to their higher vitamin content.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it a good alternative for cooking.

• diced onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and offers a more concentrated garlic flavor.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can provide a chunkier texture and a fresher tomato flavor.

• black beans - Substitute with kidney beans: Kidney beans have a similar texture and can be used interchangeably in chili recipes.

• corn - Substitute with peas: Peas can add a different sweetness and texture to the dish.

• chili powder - Substitute with cayenne pepper: Cayenne pepper can add a similar heat level, though it is spicier, so use less.

• cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor to cumin.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with saltiness.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used similarly to black pepper.

• shredded vegan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a common vegan substitute.

• unsweetened almond milk - Substitute with unsweetened soy milk: Unsweetened soy milk has a similar consistency and neutral flavor, making it a good alternative.

• Allow the chili mixture to cool completely before storing. This helps prevent condensation, which can make the fries soggy.
• Store the fries and chili mixture separately to maintain the crispiness of the fries.
• Place the chili mixture in an airtight container and refrigerate for up to 3-4 days.
• For longer storage, freeze the chili mixture in a freezer-safe container or heavy-duty freezer bag for up to 2-3 months.
• When ready to use, thaw the chili mixture in the refrigerator overnight.
• Reheat the chili mixture in a saucepan over medium heat, stirring occasionally until heated through.
• To store the fries, place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container.
• Reheat the fries in the oven at 400°F (200°C) for 10-15 minutes or until crispy.
• Store the vegan cheese sauce in an airtight container in the refrigerator for up to 3-4 days.
• Reheat the vegan cheese sauce in a small saucepan over low heat, stirring frequently until smooth and warmed through. Add a splash of almond milk if it becomes too thick.

• Preheat your oven to 375°F (190°C). Spread the leftover fries on a baking sheet in a single layer. Bake for 10-15 minutes until they are crispy again.
• While the fries are reheating, pour the chili into a saucepan and heat over medium heat, stirring occasionally until warmed through.
• For the cheese sauce, place it in a small saucepan and heat over low to medium heat, stirring constantly until it becomes smooth and creamy again.
• Once everything is heated, assemble the fries on a plate, top with the reheated chili, and drizzle with the cheese sauce. Serve immediately.

Alternatively, you can use a microwave:

• Place the fries on a microwave-safe plate and heat on high for 1-2 minutes, checking halfway through to ensure they don't become soggy.
• Heat the chili in a microwave-safe bowl for 2-3 minutes, stirring halfway through to ensure even heating.
• For the cheese sauce, microwave in a separate bowl for 1-2 minutes, stirring every 30 seconds until smooth and creamy.
• Assemble as before: fries, chili, and cheese sauce. Serve immediately.

• Oven: Used to cook the french fries until crispy.

• Saucepan: Used to heat olive oil, cook the onion and garlic, and simmer the chili mixture.

• Small saucepan: Used to heat almond milk and melt the shredded vegan cheese.

• Knife: Used to dice the onion and mince the garlic.

• Cutting board: Surface for dicing the onion and mincing the garlic.

• Wooden spoon: Used to stir the ingredients in the saucepans.

• Measuring cups: Used to measure out the tomato sauce, black beans, corn, and almond milk.

• Measuring spoons: Used to measure the olive oil, chili powder, cumin, paprika, salt, and pepper.

• Plate: Used to assemble the fries, chili, and cheese sauce for serving.

• Spatula: Used to transfer the cooked fries onto the plate.

Use pre-made fries: Save time by using frozen french fries instead of making them from scratch.

Pre-chopped veggies: Buy pre-diced onions and pre-minced garlic to cut down on prep time.

Canned ingredients: Opt for canned black beans and canned corn to avoid extra cooking steps.

Microwave cheese sauce: Melt the vegan cheese with almond milk in the microwave for a quicker cheese sauce.

One-pot chili: Cook the chili in one pot to minimize cleanup and streamline the process.