This amazing tasting Vegan Pinto Bean Chili Cheese Fries is easy to prepare with basic ingredients found in most pantries. Oven baked fries topped with  Pinto Bean Chili and Creamy Vegan Cheese Sauce, so hearty and flavorful.

Vegan Pinto Bean Chili Cheese Fries

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

I first shared this recipe January 6, 2015, but of late I have noticed an increase traffic to it so I decided to revisit it and take new photos and after all, I love chili cheese fries. I’m planning to do another version as well.

This is the perfect comfort dish that can be served for lunch, weeknight dinner or supper. I love the fact that the fries are done in the oven and not deep fried. The chili and cheese sauce can be prepared ahead so all you would have to do is bake the fries and reheat the chili and cheese sauce.

To Prepare Fries

  1. Preheat oven 400 degrees. Lightly oil and Line a baking sheet with parchment and set aside. Scrub potatoes, rinse and pat dry using paper towels.
  2. Cut into sticks about 1/4 inch thick, toss in a large bowl with oil, tapioca starch, yeast flakes, paprika and sea salt.
  3. Place potatoes on baking sheet in a single layer and bake for about 50 minutes or until golden brown.

To Prepare Cashew Cheese Sauce

  1. Cook carrots in boiling water on medium heat in a small sauce, drain. Place soaked cashews in a blender or food processor along with carrots, water, yeast flakes, lemon juice, garlic powder, and salt. Process until very smooth. Store in refrigerator for 3 days.

Vegan Pinto Bean Chili Cheese Fries, seasoned fries in a bowl

I have read that the best potatoes for making fries are the Idaho potato due to the fact that they are higher in starch and lower in moisture. Here is a cool guide to potatoes.

I season the potatoes and lay on a baking sheet in a single layer and bake for 50 minutes depending on your oven it might take less time or longer so keep an eye on them.

Vegan Pinto Bean Chili Cheese Fries on Baking Sheet

While the fries are baking, I prepare the chili and the cheese sauce. Simple and delicious.

It is very kid friendly, I asked Daevyd to try it since I haven’t made it for such a long time and he ate my plate. He said it was excellent.

Vegan Pinto Bean Chili Cheese Fries- Fries topped with chili

Some of my other kid-friendly dishes are:

Vegan Pinto Bean Chili Cheese Fries

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Vegan Pinto Bean Chili Fries

Vegan Pinto Bean Chili Cheese Fries

This amazing tasting Vegan Pinto Bean Chili Cheese Fries is easy to prepare with basic ingredients found in most pantries. Oven-baked fries topped with  Pinto Bean Chili and Creamy Vegan Cheese Sauce, so hearty and flavorful.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: pinto bean chili, vegan chili
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 6 servings
Calories: 239kcal

Equipment

Ingredients

Fries Recipe

  • 2 pounds potato
  • 1 tablespoon olive oil
  • 1 tablespoon tapioca starch or cornstarch
  • 2 teaspoons nutritional yeast flakes optional
  • 1 teaspoon ground paprika
  • 3/4 teaspoon salt

Cashew Cheese Sauce

  • 1/2 cup cashews soaked for at least an hour
  • 1 medium carrot chopped
  • 3/4 cup water
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon salt or to taste

Vegan Pinto Bean Chili

  • tablespoon olive oil or 1/4 cup water for sauteing
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1/4 cup red bell pepper chopped
  • 1/2 teaspoon Italian seasoning
  • medium tomato chopped
  • 1/2 cup tomato sauce
  • 2 – 15ounce cans 850g or 3 cups cooked pinto beans (rinsed, drained and set aside)
  • 1/2 cup 360ml water or vegetable broth
  • 1 teaspoon nutritional yeast flakes optional
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon sea salt or to taste if using vegetable broth
  • 1 teaspoon chili powder optional I used 1/4 teaspoon cayenne pepper

Instructions

To Prepare The Fries

  • Preheat oven 400 degrees. Lightly oil and Line a baking sheet with parchment and set aside. Scrub potatoes, rinse and pat dry using paper towels.
  • Cut into sticks about 1/4 inch thick and toss in a large bowl with oil, tapioca starch, yeast flakes, paprika, and sea salt.
  • Place potatoes on a baking sheet in a single layer and bake for about 50 minutes or until golden brown.

To Prepare Cashew Cheese Sauce

  • Cook carrots in boiling water on medium heat in a small sauce and drain. Place soaked cashews in a blender or food processor along with carrots, water, yeast flakes, lemon juice, garlic powder, and salt. Process until very smooth. Store in refrigerator for three days.

To Prepare The Pinto Bean Chili

  • Heat oil in a medium pot over medium heat. Add onion and cook until soft, about 4 minutes.
  • Add garlic, bell pepper, and celery and cook for two more minutes, stirring.
  • Add Italian seasoning, tomatoes, tomato sauce, pinto beans, vegetable broth, yeast flakes, cumin, smoked paprika, salt, and chili.
  • Cover the pot and bring to a boil. Reduce to a simmer and cook for 30 minutes or until chili is at your desired thickness. Season with salt and pepper to taste.

To Assemble The Chili Cheese Fries

  • Place fries on a plate and top with 1/2 cup of chili. Pour cheese sauce over the top. Serve with green onions or chopped cilantro to garnish.

Nutrition

Calories: 239kcal | Carbohydrates: 38g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 996mg | Potassium: 946mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2337IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 3mg