Vegan Chili Cheese Fries Recipe

Name: Vegan Chili Cheese Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 ounces russet potatoes; Vegan Chili:; 1/4 cup texturized vegetable protein (TVP); 1/2 cup hot vegetable broth; 2 tablespoons olive oil; 1/4 cup diced onion; 1/4 cup diced carrot; 1/4 cup diced celery; 1 clove garlic, minced; 1 (10 ounce) can Mexican-style diced tomatoes with green chiles; canned black beans, drained; 1/3 cup canned kidney beans, drained; 1/3 cup canned white beans, drained; 1/3 cup canned pinto beans, drained; 1/2 tablespoon blackstrap molasses; 1 teaspoon New Mexico chili powder; 1 teaspoon dried Mexican oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon smoked salt; 1/2 teaspoon ground black pepper; 1 tablespoon olive oil; salt and ground black pepper to taste; Cheese Sauce:; 1/2 cup shredded vegan Cheddar-flavored cheese; 1/4 cup unsweetened soy milk, or more as needed; 1 teaspoon vegan butter; Toppings:; 1/4 cup minced red onion; 1 jalapeno pepper, sliced into rings

Servings: persons

25 ounces russet potatoes
Vegan Chili:
1/4 cup texturized vegetable protein (TVP)
1/2 cup hot vegetable broth
2 tablespoons olive oil
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
1 clove garlic, minced
1 (10 ounce) can Mexican-style diced tomatoes with green chiles
canned black beans, drained
1/3 cup canned kidney beans, drained
1/3 cup canned white beans, drained
1/3 cup canned pinto beans, drained
1/2 tablespoon blackstrap molasses
1 teaspoon New Mexico chili powder
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon smoked salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
salt and ground black pepper to taste
Cheese Sauce:
1/2 cup shredded vegan Cheddar-flavored cheese
1/4 cup unsweetened soy milk, or more as needed
1 teaspoon vegan butter
Toppings:
1/4 cup minced red onion
1 jalapeno pepper, sliced into rings
3 tablespoons minced cilantro

1
Wash potatoes and remove any discoloration or eyes. Do not peel. Slice evenly into shoestring-style fries or use a French fry cutter. Put the fries into a large bowl and rinse with cool water until water runs clear. Cover fries with 1 inch of water. Cover and let stand for 30 minutes.
2
Place TVP in a bowl. Cover with hot vegetable broth.
3
Heat 2 tablespoons olive oil in a pot over medium heat. Add onion, carrot, and celery; cook and stir until fragrant, 3 to 5 minutes. Stir in garlic. Add the TVP and broth. Stir in tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and pepper. Simmer until thickened, about 15 minutes.
4
Preheat an air fryer to 320 degrees F (160 degrees C). Drain the soaked potatoes and dry with a clean towel. Place them back in the bowl, drizzle in 1 tablespoon olive oil, and toss to coat.
5
Cook in the air fryer, untouched, for 18 minutes. Shake and cook for 6 minutes. Shake again and cook for another 6 minutes. Season with salt and pepper.
6
Combine vegan Cheddar, soy milk, and vegan butter in a microwave-safe bowl. Microwave at 360W for 30 seconds. Stir and check the consistency. Add more soy milk and microwave for another 30 seconds, if needed. Stir briskly to create a creamy sauce.
7
Place the fries on a large platter. Top with chili. Pour the faux cheese sauce over the chili. Top with onion, jalapeno rings, and cilantro.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 25 ounces russet potatoes, Vegan Chili:, 1/4 cup texturized vegetable protein (TVP), 1/2 cup hot vegetable broth, and more.

Yes, Vegan Chili Cheese Fries falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Chili Cheese Fries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions