Quick and delicious chili fries [Vegan]

Jaymi's Notes:
There are two things I can't resist -- homemade french fries and a good chili recipe. There is something so incredibly comforting about both. My usual chili recipe takes well over an hour to put together and have simmering on the stove, so I'm happy to have this quick and simple chili recipe as a substitute when pressed for time and energy. Topped over fries, it is a delicious lunch!

I used my mandoline slicer to make the fries. Three potatoes and about 30 seconds was all it took to make two trays of perfectly cut fries. However, if you don't have a mandoline and you aren't sure how to cut fries, do a quick Google search for a video tutorial that will show you how.

The only thing that makes these vegetarian instead of vegan is the cheese and sour cream toppings. Exclude those, or use vegan substitutes as garnish, and you've got an amazing vegan meal!

More on The Cooking Project.

© Jaymi Heimbuch
Kelly's Recipe:

It seems to me that everyone has a special chili recipe and there are as many recipes as there are cooks. It's usually a dish of complex seasoning and most people will tell you that their recipe makes the best chili ever. They will also tell you that you have to make it a day or two in advance to let the flavours develop. This recipe isn't like that. It's a great recipe to go to when you feel like chili, but you don't want to go to a whole lot of effort, and you don't want to wait days for it.

This was a pretty straightforward recipe and it won't win you any prizes at the chili cook-off, and it was quite tasty and we enjoyed it. When you serve it with the fries, it ends up being a bit like a Tex-Mex poutine. It would be a fun thing to serve at a casual party. If you want a vegan dish, leave out the cheese and the sour cream. I didn't have any green onions, so I used a bit of cilantro for garnish.

This recipe is from The Canadian Living Vegetarian Collection by Alison Kent.
Vegetarian Chili Fries

2 tbsp olive oil, plus 3 for the potatoes
1 small onion, diced
1 rib celery, sliced
1 large carrot, sliced
2 cloves garlic, minced
1 tsp chili powder
1 tsp paprika
1/4 tsp hot pepper flakes
1/4 tsp eat salt and pepper
1 can tomatoes, diced
1 can red kidney beans, drained and rinsed
3 lbs baking potatoes, scrubbed
1/2 tsp salt
1/4 tsp pepper
3/4 cup Cheddar cheese, grated (omit for vegan version)
1/2 cup sour cream (omit for vegan version)
1 green onion, sliced

© Jaymi Heimbuch
1. In saucepan, heat oil over medium heat, fry onion celery and carrot until softened, about 5 minutes. Add garlic, chili powder, paprika, hot pepper flakes, salt and pepper; cook for 2 minutes.

© Jaymi Heimbuch
2. Add tomatoes; bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes. Add beans; simmer, stirring occasinoally, until slightly thickened, about 12 minutes. Cover and keep warm.

© Jaymi Heimbuch
3. Meanwhile, cut potatoes lengthwise into 1/2 inch thick slices. Cut lengthwise into 1/2 inch wide sticks. Soak in cold water for 5 minutes. Drain; pat dry.

© Jaymi Heimbuch
4. Toss together oil, salt and pepper; spread on parchment paper-lined baking sheets. Bake in 425F oven, turning once, untip crisp and golden, about 50 minutes.

5. Garnish with cheese, sour cream and sprinkle with green onions.

© Jaymi Heimbuch

Tags: Cooking | Recipes | The Cooking Project | Vegan | Vegetarian | Weekday Vegetarian

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