Tom’s Hearty Vegan Chili Fries

I shared a picture of our dinner a few nights ago, and so many of you were asking for the recipe. My husband is the chef at home, and usually just makes up recipes as he goes, but I got him to write down this one for us! It’s so good!

Vegan, Gluten-free

Makes: 5-6 hearty servings

Prep & cook time: 60 minutes

Ingredients - for the fries:

• 4 to 5 lbs of your favourite potatoes (this gives a good chili to potato ratio)

• 1-2 tbsp avocado oil (or other high heat oil)

• Salt and pepper to taste

Ingredients - for the chili:

• 2 tbsp avocado oil (or other cooking oil)

• 1 medium red onion diced

• 4 cloves garlic diced

• 1 tbsp of your favourite chili spice mix (add less/more depending on your spice tolerance!)

• 2-3 carrots, sliced

• 1 medium head of cauliflower, chopped

• 1 red pepper, diced

• 1 orange pepper, diced

• 1 28-oz can diced tomatoes

• Salt, to taste

• 1 cup dry black beans, pressure cooked (OR 1 can black beans, drained and rinsed)

• 1/2 cup dry red kidney beans, pressure cooked (OR 1 can red kidney beans, drained and rinsed)

Directions - for the fries (they’re actually baked, not fried):

1. Pre-heat oven to 425ºF

2. Cut up potatoes into fries, wedges, cubes, whatever your preference.

3. In a large bowl mix potatoes with oil, salt and pepper until completely coated.

4. Spread out onto parchment coated baking sheets (two 9 x 13s should do the trick).

5. Bake in oven until golden brown and a little crispy (about 35 to 45 mins). Flip them about halfway through.

Directions - for the chili:

1. In a large pot, heat oil over medium heat.

2. Add onions, sauté for 3-5 mins until soft.

3. Add garlic, sauté for 1 min.

4. Add chili spice mix and let spices cook until they don't smell raw and start to blend together (1-2 mins). You may need to add a bit of water to prevent them from burning.

5. Add carrots, cauliflower and peppers and stir to coat everything in the spice mix. A bit of water may help here as well to prevent sticking/burning. Cook 3-5 mins stirring frequently.

6. Add diced tomatoes plus an additional cup of water and salt to taste.

7. Put a lid on the pot, raise heat to med-high and bring to a boil. Once boiling, reduce heat to med-low and simmer until veggies are cooked (10-15 mins depending on how finely chopped things are).

8. Remove lid, stir in beans and let cook another 5 mins.

Serve fries over or under the chili, or both! The chili is also delicious on it’s own or with a bun. Enjoy!

We’d love to know if you try it! Leave a comment below or tag me on Instagram @thepassionatephysio !

Much love,

Surabhi (& Tom)