Vegetarian Chili Cheese Fries
Indulge in the ultimate comfort food experience with these Vegetarian Chili Cheese Fries—a vibrant twist on a classic favorite! Perfectly baked, golden-brown russet potato fries form the base, keeping things healthier and extra crispy. They’re smothered in a rich, hearty vegetarian chili made with a savory blend of black beans, kidney beans, and diced tomatoes, enlivened with chili powder, cumin, and paprika for a spicy kick. A generous layer of melted cheddar cheese seals the deal, while fresh toppings like cilantro, green onions, and a dollop of sour cream add bursts of flavor and color. Ready in just over an hour, this crowd-pleasing recipe is ideal for game days, casual gatherings, or simply elevating your weeknight dinner. Dive into the perfect balance of gooey, zesty, and crispy with these irresistible vegetarian chili cheese fries!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 medium Onion
- 1 medium Red bell pepper
- 3 Garlic cloves
- 15 ounces Canned black beans
- 15 ounces Canned kidney beans
- 14 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 cup Vegetable broth
- 2 cups Shredded cheddar cheese
- 0.25 cup Fresh cilantro
- 0.5 cup Sour cream
- 2 Green onions
Instructions
Preheat the oven to 425°F (220°C).
Wash and cut the russet potatoes into thin strips, approximately 1/4 inch thick, leaving the skin on for extra crispness.
Place the potato strips into a bowl and toss with 2 tablespoons of olive oil, the salt, and ground black pepper. Spread them in a single layer on a baking sheet.
Bake the fries in the preheated oven for 30-35 minutes, flipping halfway through, until golden brown and crispy.
While the fries are baking, prepare the vegetarian chili. Dice the onion and red bell pepper, and mince the garlic cloves.
In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and red bell pepper, cooking until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Drain and rinse the canned black beans and kidney beans. Add them to the pan along with the canned diced tomatoes, tomato paste, chili powder, ground cumin, paprika, oregano, and vegetable broth.
Stir everything to combine and bring to a simmer. Reduce the heat to low and let the chili cook for 20-25 minutes, stirring occasionally, until it thickens.
Once the fries are done, remove them from the oven and immediately sprinkle half of the shredded cheddar cheese over the hot fries to let it start melting.
Ladle the vegetarian chili over the fries, then top with the remaining cheddar cheese.
Place the assembled chili cheese fries back in the oven for an additional 5 minutes, or until the cheese has melted completely.
Garnish with freshly chopped cilantro, a dollop of sour cream, and sliced green onions.
Serve immediately and enjoy the deliciously messy and flavorful vegetarian chili cheese fries!
Nutrition Facts
Calories |
3716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 7875 mg | 342% | |
| Total Carbohydrate | 433.5 g | 158% | |
| Dietary Fiber | 106.9 g | 382% | |
| Total Sugars | 49.8 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2520 mg | 194% | |
| Iron | 43.4 mg | 241% | |
| Potassium | 9803 mg | 209% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
