Description
Enjoy a satisfying plate of loaded chili fries featuring crispy baked potatoes, a hearty bean chili, and a creamy cashew cheese sauce. This vegan dish is perfect for a comforting meal or snack, topped with fresh garnishes for added flavor.
Ingredients
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 cup raw cashews (soaked for at least 2 hours)
- 1/2 cup nutritional yeast
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Chopped green onions
- Fresh cilantro (optional)
- Jalapeño slices (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the russet potatoes. You can leave the skin on for added texture.
- Cut the potatoes into thin strips, about 1/4 inch thick.
- In a large bowl, toss the potato strips with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the fries in a single layer on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 30-35 minutes, flipping halfway through, until golden brown and crispy.
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and diced bell pepper, cooking for another 3-4 minutes.
- Add the black beans, kidney beans, diced tomatoes (with juice), and tomato paste. Stir well.
- Season with chili powder, cumin, smoked paprika, salt, and pepper. Mix everything together.
- Pour in the vegetable broth and bring to a simmer. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally.
- Drain and rinse the soaked cashews.
- In a blender, combine the soaked cashews, nutritional yeast, water, lemon juice, garlic powder, onion powder, and a pinch of salt.
- Blend on high until smooth and creamy. If too thick, add a little more water.
Notes
- For extra flavor, consider adding toppings like avocado or your favorite hot sauce.
- You can adjust the spice level of the chili by adding more or less chili powder or including fresh jalapeños.
- Prep Time: 15 minutes
- Cook Time: 55 minutes