Vegetarian Chili Cheese Fries - Naturally Ella
Imagine diving into a bowl of flavorful chili topped with crispy sweet potato fries and gooey melted cheddar cheese. This dish combines the comforting warmth of a hearty chili with the crunchy satisfaction of loaded fries. The chili is rich and smoky, while the fries are seasoned perfectly with a hint of garlic and paprika. When baked to crispy perfection and combined with a velvety cheese sauce, this dish becomes the ultimate comfort food indulgence that will have you coming back for more.
— Constant Cookbook
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, minced
- 2 cloves garlic, minced
- 1 green pepper, minced
- 1 jalapeño. minced
- 2 cups (1 jar or 1½ 15 oz can) diced tomatoes with juice
- 2 teaspoons cumin
- 1 tablespoon oregano
- ½ teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoons smoked paprika
- ½ teaspoon sea salt
- 2 cups shredded sweet potatoes (1 small sweet potato)
- 1 cup cooked quinoa
- 1 cup kidney beans*
- 1-2 cups veggie broth
- 2 large potatoes
- 1 tablespoon olive oil
- 2 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 cup freshly grated cheddar cheese
- 1 tablespoon cornstarch
- ¼-1/2 cup 2% or whole milk
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 425˚ and grease a baking tray or cover with parchment paper.
- To make chili, heat a large pot over medium-low heat and add olive oil. Toss in minced onion garlic, pepper, and jalapeño. Cook until onion is soft, 5-6 minutes.
- While onion cooks, puree half the tomatoes in a blender with the spices to create a sauce-like consistency. Add the pureed tomatoes, remaining diced tomatoes,shredded sweet potatoes, quinoa, and beans (if using) to the pot Bring to a boil, reduce to a simmer, and let cook until ready to serve. Add veggie broth as needed to create the chili consistency you like.
- To make fries, rinse well under water. Cut the ends off the potato, stand up on end, and cut slices from the potato that are ¼” thick (depending on how thick you want your fries- cut accordingly) Take slices and cut fries out of the potato-using ¼ ” as the measurement.
- Once all fries are cut, place in medium bowl and add the remaining ingredients, tossing until every piece is covered. Spread out onto a baking sheet covered in parchment paper. Bake for 25 minutes, flip the fries, and bake for a remaining 10-15 until fries are crispy (35-45 minutes total.) Make sure to not over crowed the pan- this is result in uneven baking.
- Finally, once fries are almost done, combine cheddar cheese and cornstarch in a small pot. Heat over medium low and stir until cheddar begins to melt. Add 1/4 cup milk, paprika, and garlic powder, stir until mixture comes together. Add more milk, 1-2 tablespoon at a time, to reach a pourable nacho cheese.
- Assemble fries by pour cheese and chili on top.
Cook Time
45M
Prep Time
PT20M
Yield
2-4
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