Vegan Chili Fries with Cheezy Horseradish Sauce
Serve these Vegan Chili Fries with Cheezy Horseradish Sauce at your Superbowl 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
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 8 servings
For the cheezy horseradish sauce:
For the fries:
- 2 batches of guilt-free potato fries (made with 4 very large russet potatoes) (recipe link in notes below)
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 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.
Make the cheezy horseradish sauce:
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.
Calories: 415kcal | Carbohydrates: 64.6g | Protein: 20.1g | Fat: 10g | Potassium: 1443mg | Fiber: 14.2g | Sugar: 6.6g | Calcium: 80mg | Iron: 7mg