Vegan Pinto Bean Chili Cheese 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

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Course: Main Course

Cuisine: American

Keyword: pinto bean chili, vegan chili

Prep Time: 15

Cook Time: 50

Servings: servings

Calories: 239kcal

Equipment

1 Baking Sheet
1 pot

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.

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