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- Diet & lifestyle
- Vegetarian meals
One of my ultimate comfort foods. Where the runny yolk adds a further richness to this cheerful dish.
12 people made this
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1 green chilli, sliced
- 1 teaspoon paprika
- 200g tomato passata
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 squeeze tomato ketchup
- 300g frozen Quorn® mince
- 150 to 200ml water
- 2 platefuls of oven chipes
- 2 eggs
- oil for frying
- 2 slices cheese
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Heat the olive oil in a medium saucepan and saute the onions, garlic and green chilli and add the paprika to the mix. Cook for 4 minutes on a low heat
- Pour in the passata. Throw in the ground cumin and salt. Add the tomato ketchup and stir well. Let the tomato sauce cook for 5 minutes on a low heat
- Place the Quorn® mince into the tomato sauce, add water and stir well. Simmer for 15 minutes on a low heat and cover, stirring occasionally. If you require the sauce to be a bit runny then add a little more water than stated.
- Meanwhile, prepare the oven chips according to packet instructions.
- Just a couple of minutes before the chilli and chips are ready, pan fry the two eggs in a drizzle of oil. Cook till whites are set but the yolk remains runny.
- Finally to assemble: Place chips on a plate, top with chilli, then a slice of cheese and top with the soft runny fried egg.
See it on my blog
Reviews & ratingsAverage global rating:(4)
Reviews in English (3)
The egg made an extremely nice addition to the "Cheesy Chilli Chips". With a couple of slight variations this is very nice. Replaced ketchup with puree, Quorn with Lean Minced Beef (Eggs do not = vegetarian chilli). Also used grated cheese rather than sliced.-22 Jul 2013
This was great-11 Jan 2016
Added a few more chillies, tomato purée instead of sauce and more pasata instead of adding water (also added loads more cheese than suggested) and it was amazzzzzing!-08 May 2014
Chili ɼheese' Fries
I'm a french fry addict and this recipe is a great way to eat your fries with some added nutrition on top. French fries that are a complete meal? Yes, please! The cheese is made from cashews and the chili is made from lentils and mushrooms. Great for a Super bowl party or for an average weeknight!
Technique tip: Blending nuts with water is a technique I use often to make luscious, dairy-free creams that serve as a base for sauces, soups or desserts. If you have a high-powered blender, you can blend your nuts raw without any kind of soaking. If you do not have a high-powered blender, you can try using them raw, but if you have trouble, soak the nuts overnight or in boiling water for 10 minutes, then drain them before blending. This will soften them and ensure a silky-smooth cream once blended.
Here are a few notes about the ingredients needed:
- nutritional yeast &ndash creates the cheesy flavour of the sauce, I can&rsquot recommend a substitute for this recipe
- tomato sauce &ndash straight up, plain tomato or pasta sauce from a jar or can
- cashews &ndash create the creamy base of the sauce, look for &ldquoraw&rdquo cashews with no added oil or salt
- beans &ndash try kidney, pinto or black beans, or a variety, a 14 oz or 19 can works (1.5-2 cups)
Vegan Chili Cheese Fries
I guess just about everyone loves chili and fries. So these vegan chili cheese fries are the perfect treat when you’re craving comfort food. They’re not oily and greasy like the classic junk food and so much healthier! You can actually feel pretty good after eating these veggie chili cheese fries. They’re packed with flavor minus all the fat from the cheese sauce. Like all recipes on my blog, they’re of course completely plant-based. Plus they’re super comforting and almost oil-free! For me it’s also the ultimate sharing snack, which makes it perfect for any birthday party that’s coming up!
A couple of weeks ago I realized that the last time I had vegan chili cheese fries was more than one year ago. Can you believe it?! So it really was about time to make a large bowl of this delicious comfort food and share it with you guys on the blog. You might wonder why I know the exact date of my last chili cheese fries encounter. Haha! No, I don’t keep a diary with all the food I eat. I still remember it because I had it on a vacation to New Orleans. Like all tourists do, we went to French Market and I was so surprised to find a little stall selling vegan muffins and vegan chili cheese fries. So of course I had to give it a try and it was soooo good! Unfortunately I can’t remember the name, but keep your eyes open.
The best thing about these veggie chili cheese fries is definitely the vegan chili cheese sauce. I love using cashews, nutritional yeast, and white miso paste for my vegan cheese sauces. The nutritional yeast and the miso paste gives it such a cheesy flavor and it turns out super creamy. This time I also added cooked white beans and they were a great addition!
I strongly recommend making your own fries for these vegan chili cheese fries. Homemade fries are just so much better than frozen ones! Just cut some russet potatoes into french fries and bake them for about 30 minutes until they’re crispy. You can of course also use frozen french fries when you’re short on time. But trust me you really won’t regret taking the time to make your own.
Vegetarian Chili Cheese Fries
Disclosure: This post was sponsored by BeyondMeat. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen!
Oh, so we’re eating our feelings now, are we?
Mine taste like cheesy spicy chili-smothered french fries.
With a side of OUR WEDDING INVITATIONS ARE GOING OUT TODAY.
This meant a whole weekend of making “life-altering” (I use the term loosely) decisions about what size address label stickers to use, whether we should put the RSVP cards inside the return envelopes or not, and what the proper way to address a formal invitation is if the wife is a doctor but the husband isn’t (Dr. and Mr., in case you ever find yourself in a similar quandary).
Plus a trip to Men’s Wearhouse that ended in the.boy screaming at the manager that we would not be giving them our business at any point in the near future.
I think we should count our lucky stars that my feelings didn’t also come with a quart of cookie dough ice cream and a vat of hot fudge.
Wake me when November ends?
Thankfully there are few crises in this world that cheesy bowls of comfort can’t smooth over. And these chili cheese fries are no exception. (I’m convinced they would do wonders in the Middle East.)
Not only are they smothered in the kind of ooey gooeyness that makes any day seem like a good one, but they’re kind of good for you. (<–Craziness.)
I’m usually a beans-in-my-chili kind of gal, but sometimes you want something that has a more meaty texture, without the whole came-from-an-animal thing. I recently discovered BeyondMeat’s Beef-Free Crumbles in the freezer aisle at my local grocery store, and they have quickly weaseled their way into my chili pot, which, if you know how highly I value my chili, is no easy feat.
Made from non-GMO pea protein, these beef-free beefy bites have the same protein content and amino acid composition as beef, but without all the cholesterol and saturated fat. Not to mention that they are also gluten-free, soy free, and Kosher. Texturally, they mimic ground beef very accurately, and so it’s no coincidence that BeyondMeat describes them as the “meat” of the future. After all, more and more people are looking to incorporate meat-free meals into their lives, and being that this tastes so much like meat, adding it into your meals is an easy way to do so. You can find out more about BeyondMeat in their NY Times feature or from their stint on The Today Show! Check out their store locator to see where you can find BeyondMeat in your area.
To encourage my readers to try BeyondMeat, they have offered to give away 6 SWAG kits to my readers, which include all kinds of cool products and lots of free coupons, in addition to one $100 gift card to a BeyondMeat product retailer of your choice (Whole Foods would be one of them, but so are many natural food stores!). In addition, every entrant will receive a FREE BeyondMeat product coupon. There’s no downside to entering when everyone’s a winner! See the widget below for details on how to enter!
I’ve taken a few shortcuts so that these can be on the table A.S.A.P, because I think we all know that when a craving for comfort hits, it comes hard and fast and takes no prisoners. Frozen fries are thrown in the oven while the chili simmers away on the stovetop, getting all deep smoky and spicy. The chili is then spread on top of the pan of cooked fries along with a hearty sprinkling of grated cheddar, and then the whole hot mess is sent back to the oven for a few minutes to get all melty and whatnot.
So much better than if my feelings tasted like celery sticks, don’t you think?
The traditional high-fat version was only an occasional treat because, even back then, I knew it was grease-laden. But this much healthier option sometimes finds itself on a plate at my house as a main dish frequently.
Vegan Chili Cheese Fries tastes every bit as good as they look! Piled high with crispy oil-free, oven-roasted or air fried French fries. Layered with Vegan Chili, Creamy Vegan Cheese Sauce, and fresh chives.
Healthy Chilli Cheese Fries
Healthy Chilli Cheese Fries made from baked sweet potato, veggie-packed chilli and creamy guacamole. Delicious!
As a student, I ate a lot of Chilli Cheese Fries and when I was travelling, with friends in the USA, I think my intake doubled. Mainly ordered in bars or in fast food restaurants, they certainly weren’t the healthiest of choices. I’m a lot more health conscious now and they rarely exist in my diet, and definitely not in my kids’ diet…..until now! These healthy chilli cheese fries are packed full of veggies and taste amazing.
A while ago I served some leftover chilli with leftover sweet potato wedges to Finn and Rory. They went crazy over it and this is when I thought of making these Healthy Chilli Cheese Fries. They are made up of baked sweet potato fries, chilli packed full of veggies, a little cheese and some guacamole. This version is much lower in fat and sodium than most chilli cheese fries and is packed with goodness.
Still not convinced that these are healthy? Have a look at what they are made up of
- Sweet Potato Fries – Sweet potatoes provide a range of nutritional benefits. One medium sweet potato contains well over our daily requirement of Vitamin A and gives us a good dose of Vitamin C, potassium and fibre. They are baked instead of fried.
- Chilli – If you use my chilli recipe then your kids will get a dose of the following vegetables tomatoes, onion, celery, capsicum (pepper), zucchini (courgette) and eggplant (aubergine). Simmered for a long time the vegetables break down and the kids won’t even notice them!
- Guacamole – My guacamole recipe is made using avocado, onion, garlic, lime, coriander and no added salt for the kids. Pretty healthy, right?
I grated the tiniest amount of cheese on Rory’s portion (due to salt levels) and a little more on Finns. A little is more than enough especially when it is topped with guacamole.
Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
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VEGETARIAN CHILI CHEESE FRIES
During my senior year of college, I noticed that I was peeing all of the time. Like, all of the time - upwards of 20 times a day. I couldn't sleep through the night without getting up to pee, and having to go up and down a lofted bed made it a whole ordeal. I drink a lot of water so I thought that was why, but something seemed amiss. I went to the doctor to get a check-up for my summer job and mentioned my issue. He sent me to a urologist, who sent me to get an ultrasound. It came back abnormal, so off to outpatient surgery I went.
To make a very long story short, it turned out there were cysts in my bladder. And they weren't even paying rent to live in there! The doctors had never seen anything like it before, which made me very special, but also made me very scared. When I woke up from the anesthesia I was crying because of how freaked out I was. I couldn't really see, so I can't picture this part very well, but one of the nurses gave me a bag of cheez-its to eat post-surgery, either because I asked for them or she intuited it because nurses are SAINTS, but then I started crying more because my mouth was so dry that I couldn't eat the cheez-its. It was a rough day.
I was sent home to recover, but due to complications I needed to go into emergency surgery the next day. I wasn't allowed to eat anything until then, so I had basically eaten nothing but a few sad cheez-its in two days. That, coupled with the complications, turned me into a bit of a monster.
My mom and I got to the hospital for the surgery and were told we had to wait three hours before getting started. I don't think I've ever grumbled so much in my life, and bless my mama for being so patient with the fuming, hungry, bleeding mess that was me. I was eventually taken to my room and given my IV with a nice dose of Ativan added in, and woke from the surgery totally fixed. As I awoke, I told my mom that I was just so hungry and tired. My mom told me she would make me anything I wanted, anything at all.
To this day I have no idea why I requested this, but I told her to please make me vegetarian chili cheese crinkle fries.
AND SHE DID. BECAUSE SHE IS PERFECT.
After being with me, the grumpasaurus, at the hospital for like, six hours, she made me vegetarian chili cheese fries. It was one of the best things I have ever tasted.
Now, with the Super Bowl coming up, it seems time to start making giant, batshit recipes that will feed a crowd. I don't know anything about the Super Bowl, or honestly sports, but I do know about frying things and making copious amounts of food. These fries aren't just great for post-surgery meals, but for yelling at your TV and drinking excessively, too!
These fries are salty, cheesy and extremely satisfying. The chili can be made a few days in advance, giving you more time to fry all those potatoes and tap all those kegs. We're nothing if not practical.
VEGETARIAN CHILI CHEESE FRIES
Yield: 8-10 servings (or less, depending on the day you've had)
Active Cook Time: 30m | Total Cook Time: 1h 30m
Category: Main, Snacks, Comfort Food
Source: chili from Rina's mama, fry method from Serious Eats
Special Equipment: gloves for chopping jalapeno (optional)
1 jalapeno with seeds and membrane OR 2 jalapenos, de-seeded, minced
1 Tablespoon chili powder
1 can/about 2 cups black beans
1 can/about 2 cups kidney beans
2 cups frozen or fresh corn
1 can/about 2 cups tomato sauce
1 can/about 2 cups diced tomatoes
1 bag/about 1 ½ cups meatless crumbles (we use Gardein)
Sriracha, to taste, optional
Few squirts ketchup, optional (DON'T LOOK AT ME)
4 Russet potatoes, peeled and sliced into ¼-inch-thick fry shapes
2 Tablespoons distilled white vinegar
2 Tablespoons salt, plus more for sprinkling
As much cheese as you damn well please
Make the chili: in a large pot, heat the olive oil over medium until shimmery. Add the onion and sautee until soft, about 5 minutes. Add the garlic and jalapeno and cook for another 5 minutes or so. Add the cumin, chili powder, salt and pepper and cook for 2 minutes, stirring to evenly coat the vegetables. Add the beans, corn, tomatoes, tomato sauce and crumbles and mix evenly. If you're using, add in the sriracha and ketchup now. Bring to a boil, then reduce the heat to low, cover and cook for about 1 hour, stirring every once in a while to make sure that the bottom doesn't burn.
Make the fries: add the potatoes to a large, heavy bottomed pot and fill with enough water to cover the potatoes, plus an extra 1-inch. Add in the salt and vinegar, cover and bring to a boil. Once at a boil, uncover and allow to boil for 5 minutes. After 5 minutes, drain the potatoes.
A note about the vinegar: you may be thinking, why do I have to boil my potatoes in vinegar? The answer is simple: it makes the fries crispier! Read all of the science behind it here.
Fry 'em up: clean out the pot you used to boil the fries and add enough vegetable oil so that the fries will be totally submerged. This is also a good time to set up your frying station, a cooling rack with paper towels laid underneath. Heat the oil on high - test the oil by dropping a piece of potato in (there will inevitably be at least one broken fry, so sacrifice that one). If it starts to bubble furiously, your oil is ready to go. Fry the potatoes in batches until they're a light golden brown, then turn out onto the cooling racks and immediately sprinkle with salt. Repeat until done.
Assemble! On a large plate, tray or your kitchen table place a single layer of fries. Top with some cheese, then add the finished chili and top with more cheese. Pop in a 350 F oven for a few minutes if the cheese needs to melt some more. Dig in!
To keep: this is very much an eat-in-the-moment recipe. The fries need to be made the day of, but the chili can be made a few days in advance and makes amazing leftovers.
Vegetarian Chili with Fries
Just about everyone loves fries and chili, and this vegetarian version lends a comfort note to any gathering. The chili makes more than you'll need, but you can never have too much. Serve the fries with small forks.
Nutritional facts Per serving: about
- Sodium 403 mg
- Protein 6 g
- Calories 190.0
- Total fat 9 g
- Potassium 594 mg
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 23 g
- Iron 14.0
- Folate 20.0
- Calcium 10.0
- Vitamin A 10.0
- Vitamin C 27.0
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.)
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&ndashlined 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.
First, heat a large pot or cast iron pan and add chorizo on one side, and a little oil and ground beef to the other. Cook the meat while breaking up as you go until lightly browned. Add remaining ingredients, stir very well to combine, and let simmer until liquid reduces.
Image by Sam The Cooking Guy via YouTube
Next, mix the butter in a pot along with an equal amount of flour. Continue to stir and slowly add in the milk while whisking. Add in the sharp cheddar cheese until you get the consistency you want. Add the green chilies to the cheese sauce.
Image by Sam The Cooking Guy via YouTube
Finally, by the end of the video, I wanted to make these chili cheese fries. The amount of chili powder he added in this recipe made my mouth salivate. I love spicy foods and cheesey too. There are recipes in this video that comes with each steps. I could take them to make indivdual meals such as using the cheese sauce for chips and queso.
Vegan Chili Cheese Fries
This recipe is plant-based, gluten-free, and one of the easiest vegan dishes to make. Do you remember the Loaded Portobello Mushroom Nachos I posted a while back, well this dish has come in second as the most popular dish my kids ask for. And yes, it is made using all real food ingredients. Made using air fryer russet potatoes, but you could make this recipe using sweet potatoes too.
The flavorful chili alone would taste amazing. I am not sure what took me so long to create this recipe. Serve it for lunch, dinner, or as a party platter, it will be a hit for years to come.
Let’s talk about the Cheese Sauce. You can find our recipe here. This Cheese Sauce is a family favorite. Every time I make a batch thinking it will last for days, I check the refrigerator and its gone. My kids love it on everything, and when I mean everything, I am not kidding. Broccoli with cheese, on top of our Loaded Portobello Mushroom Nachos, or to make a grilled cheese sandwich, in our homemade mac n cheese, you name it my boys put it on everything.
For this recipe, I used our homemade broth that you can find here.
You can adjust your recipe to make it a little or less spicy by how much fire roasted tomatoes and spices you put in the dish. And depending on how many people you are serving you can add more potatoes and double the chili recipe. That is the great thing about this dish it can be customizable to your family’s needs. My oldest son loves to leave the seeds and the membranes in the jalapenos, but my youngest son and I cannot handle them that hot.