Ingredients
- 25 ounces of russet potatoes
- Vegan Chili:
- ¼ cup of texturized vegetable protein (TVP)
- ½ cup of hot vegetable broth
- 2 tablespoons of olive oil
- ¼ cup of diced onion
- ¼ cup of diced carrot
- ¼ cup of diced celery
- 1 minced clove of garlic
- 1 can (10 ounces) of Mexican-style diced tomatoes with green chiles
- Canned black beans, drained
- ⅓ cup each of canned kidney, white, and pinto beans, drained
- ½ tablespoon of blackstrap molasses
- 1 teaspoon of New Mexico chili powder
- 1 teaspoon of dried Mexican oregano
- ½ teaspoon each of ground cumin, smoked paprika, smoked salt, and ground black pepper
- 1 tablespoon of olive oil
- Salt and ground black pepper to personal taste
- Cheese Sauce:
- ½ cup of shredded vegan Cheddar-style cheese
- ¼ cup of unsweetened soy milk, or more if needed
- 1 teaspoon of vegan butter
- Toppings:
- ¼ cup of minced red onion
- 1 jalapeno pepper, sliced into rings
- 3 tablespoons of minced cilantro
Step 1
Begin by carefully washing the potatoes, ensuring to eliminate any discoloration or imperfections without removing the peel. Proceed to cut them evenly into shoestring-style fries or utilize a French fry cutter for precision. Transfer the fries into a spacious bowl and rinse thoroughly with cool water until the water runs clear. Submerge the fries in water, covering them by at least an inch, then cover the bowl and allow them to soak for half an hour.
Step 2
Next, prepare the textured vegetable protein (TVP) by placing it in a bowl and covering it with hot vegetable broth to rehydrate and infuse it with flavor. In a pot over medium heat, heat two tablespoons of olive oil and sauté onion, carrot, and celery until they release their aromatic essence, typically in 3 to 5 minutes. Introduce garlic to the mix, followed by the hydrated TVP and broth. Incorporate tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and pepper. Let the flavors meld together as you simmer the mixture until it thickens, which usually takes about 15 minutes.
Step 3
Meanwhile, preheat the air fryer to 320 degrees F (160 degrees C). Drain the soaked potatoes and pat them dry with a clean towel. Return them to the bowl, drizzle with a tablespoon of olive oil, and toss gently to ensure each fry is coated evenly. Air fry the potatoes undisturbed for 18 minutes, then shake the basket and continue cooking for an additional 6 minutes. Repeat the shaking process and cook for a final 6 minutes until the fries are golden and crispy. Season with salt and pepper to taste.
Step 4
In a microwave-safe bowl, combine vegan Cheddar, soy milk, and vegan butter. Microwave the mixture at 360W for 30 seconds, stir well, and assess the consistency. Adjust by adding more soy milk if needed, then microwave for another 30 seconds. Stir vigorously to achieve a smooth and creamy sauce.
Step 5
To assemble the dish, arrange the crispy fries on a generous platter. Pile on the savory chili, then generously drizzle the faux cheese sauce over the top. Finish by garnishing with onion, jalapeno rings, and fresh cilantro for an explosion of flavors and textures.
Extra Tips & Suggestions
- 1. Organize Your Pantry : Start by clearing out any expired or unused items in your pantry to make room for essential ingredients like canned beans, spices, and nutritional yeast for your cheesy chili fries.
- 2. Utilize Mason Jars : Store your homemade chili sauce in mason jars for an easy grab-and-go option when assembling your fries. Mason jars not only keep your sauce fresh but also add a rustic touch to your pantry shelves.
Reviews
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