A healthier, vegan spin on chili fries. This recipes features potato and sweet potato fries (for twice the fun!). The oven baked fries are topped with an easy chili, then drizzled with avocado cream.
Preheat: Put the oven racks in the upper- and lower-thirds of the oven; preheat to 425°F (220°C).
Start Chili: Heat grapeseed oil in a large pot over medium-high heat. Add onion, sauté until translucent, about 5 minutes. Add tomato paste, cook for 2 minutes. Add garlic, jalapeno, and cumin. Sauté until fragrant, about 1 minute.
Simmer chili: Use your hands to squish the tomatoes as you add them (and their juices) to the pot. Add beans, vegetable stock, chipotle peppers, and bay leaves. Stir to mix. Cover with a lid and bring to a boil. Reduce heat to medium-low, and simmer for about 30 minutes (or until you're ready to assemble). Season with salt (to taste)
Mix Spices for fries: In a small bowl, whisk together rice flour, onion powder, garlic powder, and paprika.
Make fries: Cut potatoes into long fry-sized strips (¼ to ½-wide). Line two baking sheets with parchment. Divide fries over the baking sheets, drizzle with oil, and toss to coat. Sprinkle the salt, then the spice mix over the fries. Toss to coat. Space out the fries as much as possible on the baking sheet. Bake until fries are golden brown, about 30 minutes, flipping half way. Season with more salt, if needed.
Avocado cream: In a blender, combine avocado, lime juice, garlic powder, salt, and water. Blend until smooth. If needed, add small increments of more water, pausing to scrape down the sides.
Assemble: Pile fries in the bottom of a shallow bowl. Top with chili, drizzle with avocado cream, and add toppings of your choice.
Notes
How to make homemade vegan sour cream: Quick-soak ½ cup raw cashews until soft (about 30 minutes in hot water). Drain and add cashews to blender, along with ¼ cup water, 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, and ¼ teaspoon fine sea salt. Blend until smooth, scraping down the sides if needed (you may also need to add a splash of extra water). Recipe adapted from Angela Liddon, The Oh She Glows cookbook ("Cashew Cream").