Chilli Cheese Fries
An irresistible dinner – crispy fries topped with a simple homemade veggie chilli and cheesy sauce
Ingredients
Chilli Wedges
- 6 potatoes, cut into wedges
- ½ cup walnut halves
- 400gm tin red kidney beans
- 1 yellow capsicum (bell pepper) chopped
- 5 med mushrooms chopped
- 400gm tin diced tomatoes
- 2 tbsp tomato paste
- 1½ tsp smoked paprika
- ½ tsp ground cumin
- ⅛ tsp cayenne pepper
Cheesy Sauce
- ½ cup cashews
- 1 tsp salt (optional)
- ¼ cup savoury yeast flakes
- ⅓ cup yellow capsicum (bell pepper) finely diced
- 2 tbsp lemon juice
- ¼ cup water
- 1 tsp onion powder
- ½ tsp garlic powder
- 3 tbsp tahini
Instructions
Cheesy Sauce
- Blend until smooth and set aside
Chilli Wedges
- Wash the potatoes, cut into chips and lay them out in a single layer on a couple of baking trays. Season generously. Bake at 190°C for about 30 minutes or until golden brown and crispy.
- Meanwhile, add the walnuts, kidney beans, chopped pepper, and mushrooms to a food processor, and pulse a few times. You want to end up with a coarse mince - don't allow it to become completely smooth, but you don't want too many large chunks to remain either. You may need to stop and scrape down the sides a couple of times before pulsing the food processor another few times.
- Transfer the bean mixture to a saucepan, and add the tin of tomatoes, tomato puree, and spices. Bring to a gentle simmer, and allow to cook for around 10 minutes, stirring regularly, until the mixture has darkened to become a richer colour.
- Pile the cooked chips up on one baking tray, and spoon the chilli over the top. Finish by pouring the cheesy sauce over and top with your choice of toppings.
Tried this recipe?Let us know how it was!