Vegan Low Fat Chili Cheese Fries Recipe
Most feel that eating both a vegan-friendly and low-fat diet will require cutting off certain pleasures. But that does not have to be the case when you are creative with your low-fat recipes. Take for instance these chili cheese fries! That’s right, this is another one of the many delightful and low-fat recipes that surprisingly fits into a vegan lifestyle. Don’t believe us? Take a look at the ingredients to see for yourself.
For the Fries:
2 lbs of yukon gold potatoes (You'll need about 6 cups chopped 1/2 inch fry wedges)
For the Chili:
1/2 large white onion, chopped (160 g, you will need 1 cup chopped)
1 teaspoon of fine sea salt
2 small or 1 large red bell pepper, chopped (184 g, you will need 1 3/4 cups chopped)
1 1/2 cups of cooked red kidney beans (290 g)
2 tablespoons of nutritional yeast (added towards the end of cooking, see directions)
1/2 tablespoon of garlic powder
1/2 tablespoon of chili powder (+ 2 more teaspoons towards the end of cooking, see directions)
1 cup of water
1/4 teaspoon of smoked paprika (Optional)
For the Cheese:
1/2 tablespoon of lemon juice (do not omit it)
1/4 cup of water
1/2 cup of the above cooked chili mixture
1/4 cup + 1 tablespoon of nutritional yeast
For the Toppings:
Vegan sour cream
To begin assembling these chili fries, first preheat the oven to 400 degrees Fahrenheit. Be sure to line it with a large sheet pan with parchment paper. This is to prevent sticking. No oil is needed for this. Rinse and chop your potatoes into ½ inch wedges (but don’t peel them). Then spread them out evenly on the pan. Be sure not to overlap them. Then add a generous amount of salt and pepper before baking for 30-35 minutes. Bake until they are golden brown. If you would like them to be extra crispy, turn on the broiler for about 1-2 minutes. Watch them in order to determine your own level of crispiness.
Now it is time to move on to the chili. First, take all of the ingredients under the chili section (except for the beans and nutritional yeast) and put them in a large pan and stir it well. Then bring it to a boil. Once it is boiling, turn it to medium heat, cover the pan and cook for 10 minutes. Stir it a couple of times within those 10 minutes. At the end of those 10 minutes, all of the water should be gone.
While the vegetables are still cooking, roughly mash the beans with a fork (that way some will still be left whole). After the 10 minutes is up for the veggies, add in the beans, as well as 2 teaspoons of chili powder, 2 teaspoons of nutritional yeast, and another ½ cup of water. Heat it all through just until thickened, and then turn off the heat. Taste it and add salt if more is required for seasoning.
Next, add ½ cup of the above chili combination to a food processor along with the remaining ingredients in the cheese ingredients section. Blend it all until it is completely smooth. If needed, adjust the seasoning based on your own taste. Finally, serve the chili on top of the fries and drizzle some more cheese on top as well. Add any of the toppings based on your taste, including the hot sauce, parsley, green onions, and vegan sour cream.