Oil-Free Vegan Chili Cheese Fries
Prep time
Cook time
Total time
Need something hearty for game day or a cold night in? Give these oil-free vegan chili cheese fries a try! Not only do they taste amazing, but they are way lighter and more healthy than the original.
Recipe type: Dinner, Snacks
Cuisine: American, Vegan, Healthy
Serves: 2-4
  • 2 lbs of yellow or russet potatoes, scrubbed and chopped
  • 1 medium sweet onion, diced (2 cups)
  • 2 tablespoons minced garlic (about 4 large cloves)
  • 1 cup finely chopped celery (about 2 stalks)*
  • 1 (28 oz) can diced tomatoes, with juices
  • 6 tablespoons tomato paste
  • 1 (15 oz) can kidney beans, drained and rinsed well
  • 1 (15 oz) can chickpeas, drained and rinsed well
  • 1 large red bell pepper, seeded and diced
  • 4-5 leaves of kale, de-stalked and chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon fine grain sea salt, to taste
  • ¼ teaspoon ground cayenne pepper (optional)
  • 1 teaspoon hot sauce (optional)
  • 2 jalapeños, finely chopped (optional)
  • 1 bag vegan cheese shreds (Daiya is my favourite - it melts really well)
  • OR
  • 1½ cups raw cashews
  • 3 tbsp nutritional yeast
  • ¼ tsp garlic powder
  • ½ tsp cumin
  • Hot water
  1. Pre-heat the oven to bake at 375 degrees.
  2. Steam the chopped potatoes in a bamboo steamer or steaming basket until soft (around 10-12 minutes).
  3. In a large pot, sauté the onion and garlic in water over medium heat until translucent (about 5 minutes).
  4. Add the jalapeños and bell pepper, and sauté for another 5 minutes or so, until soft.
  5. Now add the can of diced tomatoes (with the juice) and the tomato paste, beans, chickpeas and kale, as well as the chili powder, cumin and oregano. Stir to combine.
  6. Simmer uncovered on medium-high until thickened (about 10-15 minutes).
  7. While your chili is simmering, remove the potatoes from the steamer and place on a medium sized baking sheet, covered with either a non-stick silicon baking mat or parchment paper. Bake your potatoes until lightly browned and crispy (around 10-15 minutes)
  8. If you are using them, add the salt, cayenne and hot sauce to the chili. Taste and season with additional salt or spices if desired.
  9. If making queso, add raw cashews to a food processor and process, scraping down the sides as needed. Add in spices and chipotle pepper and mix well. Slowly add very hot water a little at a time and whisk until pourable.
  10. Remove the potatoes from the oven and place in a small oven-proof dish. Top with a few scoops of chili as well as queso or cheese and broil at 450 until melted and delicious (5 more minutes)
  11. Enjoy!
Recipe by at http://www.sammyboycebal.com/oil-free-vegan-chili-cheese-fries/