Healthy Vegan Chili Cheese Fries - Running on Real Food

Vegan Chili Cheese Fries

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Entree
  • Cuisine: American

These addictive chili cheese fries are like a dream come true. They’re made with healthy, wholesome ingredients but taste like a serious indulgence. They’re a cinch to make too. Get the fries baking, blend up the queso, mix up the chili, load it all up on a plate or just pile the chili and queso right onto the baking tray and DIG IN.



For the Queso Cheese Sauce

For the Chili

  • 1 19 oz. can mixed beans
  • 1 1/4 cup tomato sauce
  • 1 tbsp tomato paste
  • 1 tbsp chili powder
  • 1/2 a jalapeno, minced
  • 3 cloves garlic, minced
  • 1 small white onion, diced
  • 1 large grated carrot, grated (approx. 1/2 heaping cup),
  • 1 tsp each sea salt and black pepper

For the Fries

  • potato of choice such as golden or russet (approx. 1 medium or 1/2 a large potato per person)
  • sea salt and pepper
  • optional: paprika and chili powder


  1. Pre-heat the oven and prep the fries. Preheat the oven to 425 degrees F. Slice the potaotes into wedge fries and toss with sea salt and pepper. Add a pinch of paprika and chili powder, if desired. Line the fries on a baking tray (use parchment paper, a silicone mat or non-stick cooking spray) and bake for 25 minutes, flip and bake 15-20 minutes more until browned and crispy.
  2. Make the queso. Add all queso ingredients to a high-speed blender and mix until smooth and creamy.
  3. Make the chili. To make the chili add all the ingredients to a medium-sized pot and little simmer over medium heat for 15 minutes, stirring every so often until it’s well-mixed and the carrot is tender.
  4. Make the chili cheese fries. Once the fries are ready, load them onto a plate. Top with chili and cheese sauce and dig in!


Queso sauce and chili make enough for 4-6 servings. Adjust amount of potatoes accordingly.

Keywords: chili, potato, queso