Serve these Vegan Chili Fries with Cheezy Horseradish Sauce at your Super Bowl gathering and you’ll have more people cheering for you than for the Patriots or the Eagles. Crispy, crunchy, golden potato fries are smothered in a smoky, delicious bean and quinoa chili and all of it is drizzled over with a cheezy horseradish sauce that’s to die for. A vegan, gluten-free, soy-free recipe.
There’s really nothing quite as rewarding as taking a fun recipe and turning it into something that’s still fun but also good for you. Like these Vegan Chili Fries drizzled over with the creamiest, dreamiest Cheezy Horseradish Sauce.
Since I have a kid at home, potatoes — and more specifically French fries — are pretty much a food group by themselves. But I don’t mind, because what I usually make for Jay are these healthy and guilt-free French Fries, which I posted many years ago. The fries are baked naked with just some cooking spray, and they come out all golden and crispy and crunchy and wonderful.
You can save yourself the trouble and buy store-bought frozen fries and bake them. With the deliciously healthy chili and nutty sauce, you’d still be serving up a very healthy snack.
The chili recipe I have for you today is one of my favorites. It has two kinds of beans — kidney and black — carrots, tomatoes, and a helping of quinoa to add nuttiness and flavor, not to mention more nutrition, of course.
And the cheezy horseradish sauce, oh that sauce! It’s creamy and cheesy but it’s also got that unexpected bite of the horseradish that takes it over the top. You might want to leave the horseradish out if you have kids around (I don’t add it for Jay who finds it difficult to handle), and the sauce would still be tremendously tasty.
I won’t leave you waiting any more– I know I can’t wait to dig into this bowl of vegan chili fries. If you try them, be sure to let me know!
- 1 15 oz can black beans
- 1 15 oz can kidney beans
- 1 tsp olive oil
- 1 medium onion, finely chopped
- 5 cloves garlic, minced
- 2 tomatoes, diced
- 2 tbsp tomato paste
- 1 1/2 cups grated carrots (about 2 small carrots)
- 2 tsp powdered cumin
- 1 tsp dry oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp smoked paprika or chipotle pepper in adobo sauce or red pepper flakes
- 1/4 cup uncooked quinoa, rinsed
- Salt to taste
- 2 batches of guilt-free potato fries (made with 4 very large russet potatoes) (recipe link in notes below)
Heat the oil and add the onions and garlic. Add a generous pinch of salt and saute the onions until they start to caramelize, over medium heat.
Add the cumin, paprika or chipotle chili, oregano, onion powder and garlic powder and stir to mix.
Add the tomatoes and carrots and let the tomatoes cook down until soft, stirring occasionally.
Add the beans and the quinoa to the pot along with 1 1/2 cups of water. Bring to a boil, reduce heat to a simmer, cover the chili, and let it cook 45 minutes or until thick. Add water as necessary if it starts to get very thick during cooking.
Add salt to taste and turn off heat.
Place all ingredients in the blender and blend until very smooth.
- Place the baked fries in a bowl or a dish, drizzle over with the chili, and then the cheezy horseradish sauce. Garnish, if you wish, with some cilantro leaves. Serve.
Click here for Guilt-Free French Fries recipe.
For an even healthier version, make this with Plantain Fries or Sweet Potato Fries.
More delicious snacks for game night: