Chili Fries

Oh momma, this is one of my FAVOURITES! Homemade fries, chili, and cheeze sauce, all plant based and in one bowl. My life has been made.

I literally dance around the kitchen and at the table when we eat this. It's a little more time consuming, but so incredibly worth it.

The potatoes and vegan cheeze at an amazing creaminess to the chili. It's filling, delicious, and makes a ton- perfect for parties or get togethers!

Chili Fries

Total time: 1.5hrs- 4hrs

Servings: 6

Ingredients:

Potatoes-

5 russet potatoes, washed

and cut into fries

1/4 cup vegetable oil

1 tsp paprika

salt and pepper

Chilli-

1 onion, chopped

1 red bell pepper, chopped

2 carrots, chopped

1 clove garlic,

minced/crushed

1 can black beans, rinsed

and drained

1 can mixed beans, rinsed

and drained

1 can crushed tomatoes +

1/4 can water

1/2 grated zucchini

1tsp cumin

1tsp chili powder

1tsp turmeric

1/2tsp paprika

salt and pepper

2 handfuls spinach, chopped

Method:

If making chili in the crock pot, add all the ingredients except spinach and let cook for 4hrs on high. Add onion, red pepper, carrots, and garlic to a large pot with a splash of water, cook until soft. Add remainder of ingredients, except for spinach and bring to a boil. Once boiling, put a lid on and turn the heat down to med/low, let simmer stirring every so often. Let cook for 1- 1.5hrs. Add spinach just before serving and let wilt.

For the fries: preheat oven to 425C and cover cookie sheet in parchment paper. Add potatoes to a pot of cold water and cook until just soft enough to poke a fork in.

Mix oil, paprika, salt and pepper to a large mixing bowl. Once potatoes are cooked and drained add to bowl and coat evenly with oil mixture.

Place evenly on cookie sheets and bake for 45-50min, flipping halfway.

Add fries to a bowl and top with chili. Add your favourite toppings; I really enjoyed cheeze sauce and sour cream.

Be sure to tag me on Instagram @nicolebrazzale_

Love,

#plantfuel #plantbasedfood #veganfeast