Chili Cheese Fries
Leftover chili can only mean one thing: Chili Cheese Fries!
Steamed carrots and potatoes are the base of this delicious, tangy, gooey cheese sauce. Save this recipe for game day. Unlike the dairy version, this veggie and almond based cheese doesn’t lose its lustre after sitting out on the coffee table.
This delicious cheese sauce can be served over chili, with tortilla chips, fries, or as a sauce drizzled over steamed veggies.
Use leftover chili, for a super quick dinner or lunch. We made it using the chili we made yesterday. Click here for the full recipe, or scroll down for full details.
Chili Cheese Fries
Ingredients
Chili : https://nixon-farm.com/chili/
Cheese Sauce
- 1 medium potato peeled and diced
- 1 medium carrot peeled and diced
- 2 cloves garlic
- 1/2 cup blanched almonds
- 2 tbsp white wine vinegar
- juice from 1/2 a lemon about 2 tablespoons
- 1/4 cup nutritional yeast
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 cup grape seed oil
- 1/4 tsp turmeric
- hot sauce, to taste I use Frank's Red Hot
- 1/4 cup water more as needed
Potato Wedges (store bought or homemade)
- 4 potatoes washed and cut into wedges
- 2 tbsp olive oil
- salt
Instructions
Leftover chili (or make a fresh batch) https://nixon-farm.com/chili/
Cheese sauce
- Boil or steam carrots and potatoes until tender, about 10 minutes and drain
- Add carrots, potatoes, almonds, garlic, vinegar, lemon juice, nooch, onion powder, salt, oil, turmeric, hot sauce to a high speed blender and blend until smooth, adding water in a thin stream to thin as needed. Taste and adjust seasoning as needed.
Potato Wedges
- Preheat oven to 425°Scrub the potatoes, and cut them into wedges.Place the potatoes on a sheet pan, drizzle with olive oil and sprinkle with salt.Spread the potatoes in a single layer and bake 35-40 minutes,flipping halfway through until golden brown.
Serve with guacamole, lime wedges, salsa or even extra tortilla chips.
Chili – Full recipe
INGREDIENTS
Chili
- 3 tbsp olive oil
- 1 large onion chopped (about 1 cup)
- 1 green pepper chopped
- 1 red pepper chopped
- 1/2 cup cremini mushrooms finely diced
- 1/2 tsp salt
- red pepper flakes to taste (I used 1 tsp, it was spicy, but not burn-your-head-off spicy…)
- 3 cloves garlic finely chopped
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp oregano
- bay leaf
- 1 28 oz can crushed tomatoes
- 1 19 oz can kidney beans rinsed and drained
- 1 19 oz can lentils rinsed and drained
- 1 zucchini
- water as needed
- avocado, green onions, plant-based sour cream, tortilla chips, for serving
INSTRUCTIONS
- Heat the oil over medium high heat and sauté the onions and peppers until the vegetables are soft, about 5 minutes.
- Add the mushrooms, season lightly with salt and red pepper flakes, and continue to cook, stirring as needed, until the mushrooms begin to brown around the edges.
- Add the garlic, chili powder, cumin, oregano, coriander, bay leaves, and cook until the spices are fragrant, 1 to 2 minutes.
- Stir in the canned tomatoes and bring to a simmer. Lower heat and cook for about 5 minutes, adding more water if the chili gets too thick.
- Add the beans and lentils and cook until thickened, about 5 minutes longer. Stir in the zucchini and cook for 5 minutes. Adjust spices and salt to taste then remove from heat. Serve with tortilla chips, garlic toast, avocado, lime wedges, and/or plant-based sour cream/queso/shredded cheese.
