Vegan Chili Cheese Fries

Ingredients

• 2 largerusset potatoes
• as neededolive oil
• to tastesalt
• to tasteblack pepper
• 1½ cups (about 360 ml), or 1 can (425 g); the original uses ¾ cup each of kidney and pinto beansbeans
• 2 tablespoons (about 30 ml)diced red onion
• 1 clove, mincedgarlic
• 1 medium, finely dicedtomato
• 2 tablespoons (about 30 ml)tomato paste
• 1 teaspoon (5 ml)ground cumin
• 1 teaspoon (5 ml)chilli powder
• ½ teaspoon (2.5 ml)paprika
• ¼ teaspoon (1.25 ml)smoked paprika
• ½ teaspoon (2.5 ml)dried oregano
• ¼ teaspoon (1.25 ml)salt
• ⅛ teaspoon (0.6 ml)black pepper
• ¼ teaspoon (1.25 ml)brown sugar or coconut sugar
• 1 tablespoon (15 ml)water or vegetable stock
• 2½ cups (about 590 ml), dicedbutternut squash
• 1 clovegarlic
• 2 tablespoons (about 30 ml)nutritional yeast
• ⅛ teaspoon (0.6 ml)onion powder
• 1 pinchground nutmeg
• ¼ teaspoon (1.25 ml)salt
• ⅛ teaspoon (0.6 ml)black pepper
• 1 cup (240 ml), or more as neededwater
• to tastejalapeño slices, for topping
• to tastesliced spring onions
• to tastesliced black olives

Instructions

1. 1

   Roast the squash

   Heat the oven to 190°C. Put the diced butternut squash on a large baking tray, drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 35–40 minutes, turning once, until a fork goes in easily.

2. 2

   Blend the sauce

   Put the roasted squash and the remaining cheese-sauce ingredients in a blender. Blend until smooth, then set aside.

3. 3

   Simmer the chilli

   Warm a medium saucepan over medium heat and coat the base with a little olive oil. Add the onion and garlic and stir for a few minutes, until the onion starts to soften. Add the tomato, beans, tomato paste, water or stock, and all the chilli seasonings. Stir and simmer for 10–15 minutes.

4. 4

   Bake the fries

   Raise the oven temperature to 200°C. Cut the potatoes in half lengthways, then cut each half into chips. Line a large baking tray with baking paper and arrange the potatoes on it. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for about 30 minutes, turning once, until tender inside and crisp outside.

5. 5

   Finish and top

   Spoon the chilli and cheese sauce over the cooked fries and return them to the oven for 5–10 minutes, until warmed through. Finish with jalapeño slices and sliced spring onions, if desired.

What are vegan chilli cheese fries?

Chilli cheese fries are a loaded potato dish: crisp fries are covered with spiced chilli and a cheesy-style sauce. This plant-based version uses beans for the chilli and roasted butternut squash blended with nutritional yeast for the sauce.

The dish draws on American diner-style loaded fries, adapted here with a bean topping and a squash-based sauce. Roasting the squash first gives the sauce a soft, blendable base, while the chilli brings savoury warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 15g protein, 93g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while the beans contribute carbohydrates and plant protein. Olive oil adds fat, and the squash and nutritional yeast form the sauce; serve a generous salad or raw vegetables alongside for a fresh balance.

The squash sauce

Roast the squash until it is fork-tender before blending it with the garlic, nutritional yeast, seasonings and water. A smooth blend makes it easier to spoon over the fries.

Add the water gradually if you prefer a thicker sauce; use more if you want it looser. The recipe gives one cup as a starting amount, with extra water allowed for consistency.

Building the chilli

Aromatics: Let the onion and garlic soften in a little oil before adding the other ingredients; this gives them a head start before the chilli simmers.

Seasoning: Cumin, chilli powder, paprika, smoked paprika and oregano provide the spice, while a small amount of sugar rounds out the tomato. Simmer for 10–15 minutes so the mixture thickens and the flavours come together.

Getting crisp fries

Cut the potatoes into similarly sized chips so they cook at roughly the same rate. Toss them with oil and seasoning, then spread them out on the lined tray rather than piling them up.

Turn the chips once during their approximately 30-minute bake. They are ready when the centres are tender and the outsides have crisped; the exact time can vary with their thickness.

Timing the components

The squash takes 35–40 minutes to roast, and the fries need about 30 minutes in the hotter oven. You can prepare the chilli while the squash roasts, then blend the sauce before baking the fries.

The final 5–10 minutes in the oven warms the assembled dish. Add the fresh toppings after this stage so they stay distinct.

Toppings and serving

Jalapeño slices add a sharp, spicy contrast to the mellow squash sauce, while spring onions bring a fresh finish. Sliced black olives are another listed topping and can be served alongside them.

Serve the fries as soon as they come out of the oven, while the edges are still crisp. A simple green salad or crunchy raw vegetables make a fresh side.

Recipe notes & tips

• Cut the potatoes evenly so the fries finish baking at about the same time.
• Give the squash and potatoes room on their trays to roast rather than steam.
• Rinse and drain tinned beans before adding them to the chilli.
• Blend the squash sauce until completely smooth, adding water gradually.
• Taste the chilli before serving and adjust its salt or pepper to suit.
• Keep the jalapeños and other toppings separate until just before serving.

Variations

• Kidney and pinto beans: Use ¾ cup of each as suggested, or choose one type of bean.
• Extra heat: Add more jalapeño slices when serving.
• Smokier chilli: Increase the smoked paprika slightly to bring its flavour forward.
• Crispier fries: Cut thinner chips and check them during the final part of baking.
• Olive topping: Add sliced black olives with the spring onions at the end.

Common mistakes to avoid

• Crowded tray: The potatoes and squash can soften instead of roast; spread them out across the tray.
• Uneven chips: Different-sized pieces cook at different rates; aim for similar thickness.
• Undercooked squash: It will be harder to blend smoothly; roast until fork-tender.
• Thin sauce: Too much water can make the topping runny; blend in the initial amount and add more only as needed.
• Chilli left too loose: Give it the full 10–15 minutes to simmer and thicken before topping the fries.

How to store

Store leftover chilli and sauce in separate airtight containers in the fridge for up to 3 days. Reheat them until hot and serve over freshly baked fries; assembled fries tend to lose their crispness in storage.

Frequently asked questions