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
- 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
- Cook the quinoa and set aside. Prep the vegetables while the quinoa cooks.
- 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.
- 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.
- 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.
- 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.