Vegan Chili Fries

Ingredients

• 2 pounds russet potatoes, cut into fries
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 cup cooked brown lentils
• 1 can diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup vegetable broth
• 0.0 salt and pepper, to taste
• 1 cup shredded vegan cheddar cheese
• 1/4 cup sliced green onions
• 1/4 cup diced tomatoes, for garnish
• 1/4 cup vegan sour cream

Method

1. 1

   Preheat the oven to 425°F. Soak the cut potatoes in cold water for 10 minutes, then drain and pat dry thoroughly.

2. 2

   Toss the dried fries with 2 tablespoons olive oil and salt, then spread in a single layer on a 9x13-inch baking sheet.

3. 3

   Bake the fries, flipping halfway through, until golden and crispy.

   30:00 · Bake fries
4. 4

   While the fries bake, heat 1 tablespoon olive oil in a 6-quart saucepan over medium heat. Add the onion and cook until softened.

   5:00 · Soften onion
5. 5

   Add the garlic and bell pepper and cook until the pepper begins to soften.

   3:00 · Cook pepper
6. 6

   Stir in the kidney beans, black beans, lentils, diced tomatoes, chili powder, cumin, smoked paprika, and vegetable broth.

7. 7

   Bring the chili to a simmer and cook, stirring occasionally, until thickened. Season with salt and pepper to taste.

   20:00 · Simmer chili
8. 8

   Arrange the crispy fries on a large platter or in individual bowls.

9. 9

   Spoon the hot chili generously over the fries, then sprinkle with shredded vegan cheddar.

10. 10

    Return the loaded fries to the oven just until the cheese melts.

    5:00 · Melt cheese
11. 11

    Top with green onions, diced tomatoes, and a drizzle of vegan sour cream before serving immediately.