Serve these Vegan Chili Fries with Cheezy Horseradish Sauce at a gathering of friends or family. 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 Air Fryer French Fries. The fries need just a minimum of oil and they come out all golden and crispy and crunchy and wonderful.
You can also 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. You can also check out this vegan Instant Pot Chili--it's easy and oh so delicious.
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!
Try these recipes next:
- Vegan Cheesy Garlicky Pull Apart Pizza Bread
- Sweet Potato Skins with Cashew Cream
- Spicy Hot Roasted Chickpeas
- Giant Banana Chocolate Chip Skillet Cookie
- Magic Cheesy Sauce for Dipping
Vegan Chili Fries with Cheezy Horseradish Sauce
For the chili:
- 1 15 oz can black beans
- 1 15 oz can kidney beans
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 5 cloves garlic, minced
- 2 tomatoes, diced
- 2 tablespoon tomato paste
- 1 ½ cups grated carrots (about 2 small carrots)
- 2 teaspoon powdered cumin
- 1 teaspoon dry oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika or chipotle pepper in adobo sauce or red pepper flakes
- ¼ cup uncooked quinoa, rinsed
- Salt to taste
For the cheezy horseradish sauce:
For the fries:
- 1 recipe French fries
Make the chili:
- 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 ½ 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.
Make the cheezy horseradish sauce:
- Place all ingredients in the blender and blend until very smooth.
Assemble the chili fries:
- 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.