The best vegan chili cheese fries, perfect for a weight loss dinner. Hardy, inexpensive, and super filling, they're delicious with my vegan cheese sauce. You won't believe it is oil-free, dairy-free, and great for weight loss.
If you love chili and cheese, then you are going to love this whole food plant-based chili cheese fry recipe. Not only is it incredibly filling but it is great for batch cooking. Just make the chili and cheese sauce at the beginning of the week and you can throw this meal together in minutes during the week.
Ingredients
Chili
• Great Northern Beans
• Kidney Beans
• Lentils
• Onion
• Red Pepper
• Garlic
• Canned Diced Tomatoes
• Tomato Paste
• Chili Powder
• Red Pepper Flakes (optional)
Dill Fries
• Golden Potatoes
• Garlic Powder
• Fresh Dill
• Salt
What makes this an amazing Week night meal
It is…
• Oil-Free
• Low Fat
• Made from healthy, wholesome ingredients
• Great for meal prep
• Full of fiber
• Budget-friendly
How to cook the chilli
- Heat a tbsp of water in a non-stick pan and add chopped onions and garlic and cook for about 2-3 minutes or until translucent in color. Then add in the lentils and beans, and mix together quickly.
- Add in the diced canned tomatoes and tomato paste. Then add in the spices and cook on medium heat for 25-30 minutes or until the chili has thickened.
How to cook the fries
• Once your potatoes are precooked, slice them into wedges and put them into a bowl. Add in the fresh dill, garlic powder, and salt, and gently toss.
• Evenly space out the potatoes on a baking sheet lined with parchment paper. For baking, bake the potatoes at 400 degrees for about 15-20 or until golden brown. If you have an air fryer, that is a great option to use as well.
Tip:
For best results, precook the potatoes either by steaming or in the microwave. This will make the outside more crispy but you can cook them raw from the start, but they will take a bit more time to soften.
Cheese Sauce recipe
Freezing the chili
Batch cooking chili is super easy and is great for a quick weeknight meal. To freeze the chili, take a quart-sized reusable bag and fill it with the chili, and place it in the freezer. It’s best when used within the first two months of freezing. For defrosting, take the chili out of the freezer and microwave for 3-4 until defrosted. Then pour the chili into a pot and cook on medium heat until it thickens up again.
Chili Cheese Fries
Ingredients
Chili
- 1 can kidney beans
- 1 can great Northern beans
- 1 cup red lentils
- 2 28oz cans diced tomatoes
- 2 tbsp tomato paste
- 1 red pepper
- 1 small onion
- 2 garlic cloves
- 2 tbsp chili powder
Dill Fries
- 4 medium golden potatoes
- fresh dill
- 1 tsp garlic powder
- 1 tsp salt
Instructions
- Heat a tbsp of water in a non-stick pan and add chopped onions and garlic and cook for about 2-3 minutes or until translucent in color. Then add in the lentils and beans, and mix together quickly.
- Add in the diced canned tomatoes and tomato paste. Then add in the spices and cook on medium heat for 25-30 minutes or until the chili has thickened.
Dill Fries
- For best results, precook the potatoes either by steaming or in the microwave.
- Once your potatoes are precooked, slice them into wedges and put into a bowl. Add in the fresh dill, garlic powder and salt, and gently toss.
- Evenly space out the potatoes on a baking sheet lined with parchment paper and bake at 400 degrees for about 15-20 or until golden brown. If you have an air fryer, that is a great option to use as well.
