Vegan Chili Cheese Fries

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Vegan Chili Cheese Fries

Vegan Chili Cheese Fries

I have to brag for a minute, my husband took one bite of those chips and explained that they were one! Though I wished to eat the entire pan for me personally it made me happy, but it makes me sure you will love them!
Well, I was so smitten with this “cheese” sauce that I simply had to use it . And since I’m being forced into watching soccer games each and every night (when did soccer start being played each and every night?!) I might have my soccer snacks and eat them.

I believe what I love most about this dish is just like I am getting away with something that I feel sneaky eating it. These cheese fries have plenty of flavor, but they do not have all the oil and dirt that come that you may get at the bar. You can actually feel good about yourself!

I started making my own oven and I have never return into the ones that were frozen. Fries are far better and you are able to mix up things and taste them with any spices you desire. All you will need to do is cut a potato and bake in a 400 degree oven for around 25 — 30 minutes until they are crispy on the outside and tender on the inside.

You could use frozen french fries and chili to make things a bit simpler, but the time you take to decrease your potatoes and mix your chili is worth it!


French Fries:

  • 2 large russet potatoes
  • olive oil
  • salt
  • pepper


  • 1 1/2 cup beans, I used 3/4 cup kidney beans and 3/4 cup pinto beans, or 1-15 oz can of beans
  • 2 tablespoons diced red onion
  • 1 clove garlic, minced
  • 1 medium size tomato, diced small
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon brown sugar or coconut sugar
  • 1 tablespoon water or vegetable broth

Cheese Sauce:

  • 2 1/2 cups diced butternut squash
  • 1 clove garlic
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon onion powder
  • 1 pinch ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup water, or more depending on desired consistency

Optional Toppings:

  • Jalapeno slices for topping
  • Sliced green onions
  • Sliced black olives


  1. Preheat oven to 375 degrees F. Place diced butternut squash onto a large sheet pan. Drizzle with olive oil and season with salt and pepper, toss to coat. Place in the oven and bake for 35-40 minutes, until fork tender, flipping once.
  2. Place the buttnernut squash and the remaining cheese sauce ingredients in a blender and blend until a smooth sauce forms. Set aside.
  3. Heat a medium size pot over medium heat. Coat the bottom with a small amount of olive oil and add the onion and garlic. Stir fir a few minutes until onion begins to soften. Then add the tomato, beans, tomato paste, water, and all of the seasonings. Stir together and let mixture simmer for 10-15 minutes.
  4. Turn the oven up to 400 degrees F. Cut the potatoes in half, lenthgwise, and then cut each half into french fries. Lay a piece of parchment paper on a large sheetpan and place potatoes on top. Drizzle with olive oil and season with salt and pepper, toss to coat. Place fries into the oven and bake for about 30 minutes until tender on the inside and crisp on the outside, flipping once.
  5. Once fries are done, spoon on the chili and cheese sauce and place back into the oven for 5-10 minutes until everything is warmed though. Top with jalapenos and sliced green onions, if desired.
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