Vegan Chili Fries
Ingredients
Fries:
2 lb (907 g) baking potatoes, (about 4), scrubbed
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Chili:
2 tbsp (25 mL) olive oil
1/4 cup (50 mL) diced onion
1/4 cup (50 mL) diced celery
1/4 cup (50 mL) diced carrot
2 cloves garlic, minced
1 tsp (5 mL) chili powder
1 tsp (5 mL) paprika
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
Garnish:
3/4 cup (175 mL) shredded vegan cheddar cheese
1/2 cup (125 mL) vegan sour cream
1/4 cup (50 mL) thinly sliced green onions, (green part only)
Directions
Chili:
In saucepan, heat oil over medium heat; cook onion, celery and carrot until softened, about 5 minutes.
Add garlic, chili powder, paprika, hot pepper flakes, salt and pepper; cook for 2 minutes. Add tomatoes; bring to boil and cook, stirring often, for 12 minutes.
Add beans; simmer over medium-low heat until slightly thickened, 12 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.)
Fries:
Cut potatoes lengthwise into 1/2-inch (1 cm) thick slices. Cut lengthwise into 1/2-inch (1 cm) wide sticks. Soak in cold water for 5 minutes. Drain and pat dry.
In bowl, toss together potatoes, oil, salt and pepper; spread on 2 parchment paper-lined baking sheets. Bake in 425°F (220°C) oven, turning once, until crisp and golden, about 50 minutes. Divide among 12 small dishes.
Garnish:
Top each dish with heaping 2 tbsp (25 mL) chili; sprinkle with 1 tbsp (15 mL) cheese. Dollop with sour cream; sprinkle with green onions.
(snagged from bestrecipesever)
