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  • Writer's pictureNicole Brazzale

Chili Fries

Updated: Jan 13, 2019

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



5 russet potatoes, washed

and cut into fries

1/4 cup vegetable oil

1 tsp paprika

salt and pepper


1 onion, chopped

1 red bell pepper, chopped

2 carrots, chopped

1 clove garlic,


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


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_


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