Prepare this Classic Chili Cheese Fries Recipe in a Vegan Way in few Minutes!

This chili cheese fries recipe is perfect for a sunny day or bedtime with the television. A spicy, smoky plant-based chili and oozing vegan cheese sauce top a layer of crunchy French fries, a delicious but pretty healthy side dish. Vegan food doesn't have to be boring, it's actually a perfect idea. Try it!

If you are in a chill mood with your television on, waiting for your favorite program, this dish is the ideal combination. Hope you give this recipe a try. It's easy, just top a bed of crunchy plant-based smoked chili fries and generous drizzles of vegan cheese. Yes, it's correct! These Chili Cheese Fries are totally vegan. But more importantly, they are tasty, satisfying, and really fun. What else could you ask for in a snack?

This dish consists of three main ingredients as its name suggests: potatoes, cheese, and chili, an ideal combination of flavors and improved a thousand times more thanks to the ideal seasonings to prepare a delicious, fresh, fun, colorful, and bright vegan recipe. You can add topping the ingredients of your preference to make it your ideal recipe. It is very easy to make, for you to share with your friends or simply enjoy them with you and your afternoon of rest. Let's get started!


For the Chili

Chili Cheese Fries


  1. Make the chili: Heat the oil in a large nonstick pot over medium heat. Add the onion, red pepper, salt, and pepper and cook for 5 minutes. Add the plant-based ground beef and cook for 7 to 8 minutes, using a wooden spoon to break up the ground as it cooks. 
  2. Add the garlic, tomatoes, black beans, chipotle peppers, adobo sauce, water, and lime juice. Reduce the heat to low and simmer, uncovered, for 20 to 25 minutes, stirring occasionally, until thickened.
  3. Spread the fries on a large baking sheet and bake according to package directions until crispy. Serve with scoops of the chili over the fries and drizzle with the cheese sauce. Top with desired toppings.
  4. Save the extra chili for lunch the next day. It also freezes well.

Constanza De Sousa

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