Nothing hits the spot like a big ol’ plate of chili fries – especially ones you can really dig into cause they’re totally vegan and healthy!Chili fries! Hallmark of youth and late-night beer-soaked dining. So devourable. Best eaten with a 1:1 bite/napkin ratio, or if you’re in a drunken food emergency, use your shirttail. Or your skirt hem, if you’re having a really festive night.
But! Chili fries aren’t just for kids and drunks. Ok, the ones with canned cheese and mystery chili are just for them, but these chili fries, the ones I’m talking about right here, are so good totally sober adults can dig in and love with no regrets.
And they go great with a beer too.
This is a hearty American-style veggie quinoa chili piled high on fresh, seasoned oven fries. So full of flavor, so totally fun, so not full of grease or meat or canned cheese sauce. Easy, hip #meatlessmonday perfection.
You can see all the fresh veggies in there. Plus it’s got lots of garlic and spice and a dash of red wine for boku savoriness. The quinoa, red beans and black beans bring extra filling deliciousness and mega protein. Mega!
The chili recipe makes 7 cups, and that’s a lot. If you don’t have a feast for all your friends and family, you’ll have leftover chili to nosh on at will throughout the week.
Are you ready for these chili fries? Let’s cook! Cause you can’t eat that picture.
Eat Healthy Eat Happy
All-American Chili Fries are a great way to treat yourself to some healthy, delectable fun. No greasiness, all delicious flavor.
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 1 cup dried quinoa, cooked according to package
- 3 Tbs olive oil (or your favorite cooking oil)
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- pinch red pepper flakes
- a few twists fresh black pepper
- 4-5 cloves garlic, chopped
- 1 bunch (8 or so) green onions, chopped (save tops for garnish)
- 1 poblano pepper, seeded and chopped
- 1 red or orange bell pepper, seeded and chopped
- 1 15 oz. can or 1 1/2 c cooked red or kidney beans, rinsed and drained
- 1 15 oz. can or 1 1/2 c cooked black beans, rinsed and drained
- 1 Tbs low sodium soy sauce or tamari
- 2 15 oz. cans diced no salt added tomatoes
- 1 6 oz. can no salt added tomato paste
- 1 Tbs maple syrup (or your favorite sweetener)
- 2 Tbs red cooking wine
- 1/2 tsp salt
- 1 c water
- Cook the quinoa and set aside. Prep the veggies while the quinoa cooks.
- In a large, lidded pot combine the oil, chili powder, cumin, paprika, red pepper flakes and black pepper. Raise the heat to low and let the spices bloom for 2-3 minutes.
- Add the garlic and onions. Raise the heat to medium low and saute 5 minutes. Add the peppers, raise the heat to medium and saute 5 minutes.
- Stir in the cooked quinoa and saute 3-4 minutes. Stir in the rest of the ingredients, cover loosely, turn the heat to low and let the chili simmer while you make the fries.
- To make the fries, heat the oven to 465. Cook 2 small or 1 large potato per serving. To cook 2 servings: cut the potatoes into fries. Combine 1 Tbs oil and sprinklings of chili powder, paprika, onion and garlic powder in a large bowl. Just eyeballing is fine. Toss the potatoes in the oil and spice and arrange in a single layer on a cookie sheet. Bake 15 minutes, flip them over and bake another 10 minutes. Top with chili and serve.
Pin this chili fry madness!
I made these Spicy Green Beans in Peanut Sauce for #MeatlessMonday last week. A different mood but equally delicious.
Guess what I’m doing later? You’ll never guess so I’ll tell you: going to a parade! Yep, my town hosts a big county fair, and tonight they’re having a parade to celebrate. Should be excellent people watching, and I can come home to a big bowl of this chili. #thisisthelife