Chili Cheese Fries

Standard / by / October 30, 2019 / No Comments

Monday we had a snow day and I was ready for a day in the kitchen. I didn't have a plan, I just had purpose: I wanted to see what I could come up with using the ingredients and food I had in the kitchen.

Two lonely russet potatoes were on the counter - and I'm always up for french fries - so I decided to create a chili with whatever I had on hand to go a step above standard fries: I suddenly had a vision for vegan Chili Cheese Fries (likely because over the weekend I made soymilk for both a provolone and muenster cheese; both recipes from The Non-Dairy Evolution Cookbook).

I immediately discovered I had no canned tomatoes (gasp) but knew I had fresh salsa so I figured between some home-cooked beans (I tossed a cup of dry, unsoaked red kidney beans in an Instant Pot for 30 minutes), TVP, and simple veggies I could pull a reasonable chili together.

And I did.

While the chili was cooking, I cut up the potatoes and soaked them all day in the fridge. While this step isn't necessary, I'm here to say that the effort results in some of the best air fried french fries. Before air frying, simply drain, rinse, and pat dry with a tea towel. We seasoned these with cumin and garlic powder.

Here's the simple, wholesome approach to perfect comfort food on a cold evening.

Chili Cheese Fries

Serves 2

  • 2 potatoes cut into fries, seasoned and air fried for 25 minutes at 400°F
  • 2 cups Simple “Snow Day” Chili (below)
  • 2 ounces grated vegan cheese
Print

Simple “Snow Day” Chili

Course Soup
Servings 4
©JLFields JL Fields

Ingredients

  • 1/2 cup TVP (textured vegetable protein)
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup warm water
  • 1 to 2 teaspoon olive oil (optional)
  • 2 cloves garlic minced
  • 1/2 large red onion diced
  • 2 carrots chopped
  • 3 stalks celery chopped
  • 3 cups chopped kale + stems
  • 3 cups cooked red kidney beans (or two 14-ounce cans)
  • 1 cup salsa
  • 1 1/2 cups beef-style vegan broth (or any vegetable broth)
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Instructions

  1. Rehydrate the TVP: In a small bowl combine the TVP and cayenne pepper. Pour the warm water in the bowl and combine until all the pieces are covered in water. Set aside.
  2. In a pressure or mulitcooker (like an Instant Pot, Mealthy, Foodi, or Zavor), heat the oil on the saute function. Add the garlic, onion, carrots, and celery and saute for about five minutes. Add all of the remaining ingredients, including the rehydrated TVP, an stir well. Cover and set the multicooker to 3 minutes low pressure. Use a quick release.

Recipe Notes

TVP is my low-cost, high-protein bulk-style meatless crumbles. Any meatless crumble will do, though! 

No surprise, I have lots of multicookers in my kitchen. I made this chili in an Instant Pot. 

vegan chili cheese fries

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