Nothing hits the spot like a big ol’ plate of chili fries, especially ones you can really dig into cause they’re totally healthy! This is a hearty American-style veggie quinoa chili piled high on fresh, seasoned oven fries. Enjoy this comfort food favorite!

All-American Quinoa Chili Fries [Vegan]


7 cups chili

Cooking Time




  • 1 cup dried quinoa, cooked according to package
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 1/2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • A pinch of red pepper flakes
  • Fresh black pepper
  • 4-5 cloves garlic, chopped
  • 8 or so green onions, chopped (save tops for garnish)
  • 1 Poblano pepper, seeded and chopped
  • 1 red or orange bell pepper, seeded and chopped
  • 1 1/2 cups cooked red or kidney beans
  • 1 1/2 cups cooked black beans
  • 1 tablespoon low-sodium soy sauce or tamari
  • 2 15-ounce cans diced no salt added tomatoes
  • 1 6-ounce can no salt added tomato paste
  • 1 tablespoon maple syrup
  • 2 tablespoons red cooking wine
  • 1/2 teaspoon salt
  • 1 cup water


  1. Cook the quinoa and set aside. Prep the vegetables while the quinoa cooks.
  2. In a large, lidded pot combine the oil, chili powder, cumin, paprika, red pepper flakes, and black pepper. Raise the heat to low and let the spices bloom for 2-3 minutes.
  3. Add the garlic and onions. Raise the heat to medium-low and sauté for 5 minutes. Add the peppers, raise the heat to medium and sauté for another 5 minutes.
  4. Stir in the cooked quinoa and saute 3-4 minutes. Stir in the rest of the ingredients, cover loosely, turn the heat to low, and let the chili simmer while you make the fries.
  5. To make the fries, heat the oven to 465°F. Cook 2 small or 1 large potato per serving. To cook 2 servings, cut the potatoes into fries. Combine 1 tablespoon oil and sprinklings of chili powder, paprika, onion, and garlic powder in a large bowl. Toss the potatoes in the oil and spice and arrange in a single layer on a cookie sheet. Bake 15 minutes, flip them over, and bake another 10 minutes. Top with chili and serve.