Chili Cheeze Fries
* Ingredients (for chili):
- 1 large can stewed or diced tomatoes
- 1 regular can kidney beans
- 1 regular can black beans
- 2 celery stalks, diced fine
- 1 med size yellow onion, diced fine
- 3 cloves garlic, finely minced
- 1 pepper, ancho or another non spicy pepper
- 2 tbsp cumin
- 1-2 tbsp chili powder
- 2 tsp oregano
- 2 tsp paprika
- 2 tbsp yellow or brown mustard
- 1-2 tbsp cornstarch with twice as much water, mixed
* Ingredients (for cheese sauce):
- 1 large red pepper roasted, peeled, and seeded
- 3/4 cup raw cashews
- 1 1/2 cup water
- 1/2 cup nutritional yeast
- 1 tbsp Dijon mustard
- 2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp tumeric
- 1 tsp dry mustard
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp vegan Worcestershire sauce
- 3 tbsp flour
- 1/4 cup margarine
- 1/2 cup beer (lager)*
- 1-2 tbsp cornstarch with 5 tsp water (combined)
- soy milk (to desired consistency)
- 1 bag of frozen crinkle fries, cooked as package describes
- kosher salt, to taste
- 1 tbsp vegan sour cream
- 1 spring onion stalk, chopped
* Recipe (for chili):
- Add all the chili ingredients in a medium sized pot.
- Cook over low-medium heat until everything is tender, at least 30 minutes.
- To make it thicker for the fries, mix the cornstarch with water in a small bowl. Add it once the veggies are about tender.
- Roasted red pepper on broil until it is soft.
- Meanwhile, combine the rest of the ingredients in a blender. Blend until smooth.
- Add seeded, peeled, roasted red pepper to cheese sauce mixture. Blend until smooth.
- Pour mixture into pot on medium heat.
- Add cornstarch and water mixture, bring to boil. Add the milk in slowly; depending on how thick or runny you want the sauce, add more or less.
- Once boiling, lower heat and let simmer. Keep stirring the mixture.
- Continue stirring until you pour over fries.
- Place crinkle fries on a baking sheet. Bake in oven as directed by instructions on fries.
- When fries are done, place on a plate and sprinkle with kosher salt.
- Top the fries with cheeze sauce, then the chili, followed by a dollop of vegan sour cream with fresh spring onions.
1 comment:
I love this chili! Sometimes I add some vegtibles too it like carrots, celery or califlower and turn it into an entire meal. Plus is lasts for days and tastes great as leftovers.
Elona
www.eatingatelonas.com
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