These chili fries are the perfect comfort food, packed with hearty beans, spices, and gooey vegan cheese. They’re easy to make and guaranteed to satisfy your cravings for something warm and flavorful.
Start by giving your potatoes a good wash, removing any spots or eyes, but keep the skin on. Cut them into thin, even shoestring fries—using a cutter makes it easier if you have one. Rinse the cut fries in a big bowl of cold water until the water runs clear, then cover them with about an inch of fresh water and let them soak for half an hour.
While the potatoes soak, pour the hot vegetable broth over the TVP in a bowl and let it soak up the liquid. Meanwhile, heat a couple of tablespoons of olive oil in a pot over medium heat. Add chopped onion, carrot, and celery, cooking and stirring for a few minutes until everything smells amazing. Toss in the garlic, then add the soaked TVP along with the broth. Stir in the tomatoes, drained beans, molasses, and all the spices—chili powder, oregano, cumin, paprika, smoked salt, and pepper. Let it simmer gently until it thickens, about 15 minutes.
Preheat your air fryer to 320°F (160°C). Drain the potatoes and pat them dry with a clean towel. Toss them back in the bowl with a tablespoon of olive oil to coat evenly. Pop them into the air fryer and cook without stirring for 18 minutes. Give the basket a good shake, then cook for another 6 minutes. Shake again and finish with a final 6 minutes. Season the fries with salt and pepper once they’re crispy.
For the cheese sauce, mix the vegan cheddar, soy milk, and vegan butter in a microwave-safe bowl. Heat it for 30 seconds at a low power, then stir and check the texture. If it needs to be creamier, add a splash more soy milk and microwave for another 30 seconds. Stir well until smooth and creamy.
To serve, pile the fries onto a big platter, spoon over the chili, and drizzle generously with the cheese sauce. Finish things off with some chopped onion, jalapeño rings, and fresh cilantro for a tasty, colorful touch.
- Use russet potatoes for extra crispy fries.
- Simmer the chili slowly to deepen the flavors.
- Add toppings just before serving to keep them fresh and vibrant.
This dish combines crispy fries with hearty, flavorful chili for a satisfying meal. It’s fully plant-based, making it great for vegans and anyone looking for a comforting, meat-free option. The mix of spices and toppings adds exciting layers of taste and texture.
Serve with a side of fresh guacamole or a cool vegan sour cream to balance the spices. A simple green salad can also add brightness and freshness to the meal.
Store any leftovers in an airtight container in the fridge for up to three days. Reheat the fries separately in the oven to keep them crisp, and warm the chili on the stove or in the microwave before serving.
