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Chili Cheese Fries

North American · 35 min · Easy · 4 servings

Chili Cheese Fries

A platter of crisp fries buried under a thick lentil-and-tomato chili and a blended cashew cheese sauce, finished with scallions and jalapeños. The messiest, most shareable thing you can put on a table.

~970 cal per serving — Calories are approximate, per serving — a guide only.

soy-free
Plan it:

Method

  1. 1

    Crisp the fries

    Bake or air-fry the fries according to the packet until deeply crisp — you want them sturdy enough to hold up under the chili.

  2. 2

    Make the chili

    ⏱ 17 min 30 sec

    Cook the onion and garlic in the oil over medium heat until soft. Add the lentils (or drained kidney beans), chopped tomatoes, tomato paste, cumin, smoked paprika and chili powder. Simmer 15–20 minutes until thick.

  3. 3

    Blend the cheese sauce

    Blend the soaked cashews with ¾ cup (180 ml) water, the nutritional yeast, garlic powder, turmeric and a good pinch of salt until completely smooth, then warm gently in a small pan.

  4. 4

    Load the fries

    Pile the fries on a platter, spoon over the chili, drizzle with the cheese sauce, and top with scallions and jalapeños. Serve immediately.

Notes

The messiest, most shareable dish in the booklet. Use a good store-bought vegan cheese sauce to save time, and make the chili ahead — it thickens and improves overnight.

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