Vegetarian Chili with Fries Vegetarian Chili with Fries

Vegetarian Chili Fries Image by: Vegetarian Chili Fries Author: Canadian Living

Just about everyone loves fries and chili, and this vegetarian version lends a comfort note to any gathering. The chili makes more than you'll need, but you can never have too much. Serve the fries with small forks.

  • Portion size 12 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009



Chili: In saucepan, heat oil over medium heat; cook onion, celery and carrot until softened, about 5 minutes.

Add garlic, chili powder, paprika, hot pepper flakes, salt and pepper; cook for 2 minutes. Add tomatoes; bring to boil and cook, stirring often, for 12 minutes.

Add beans; simmer over medium-low heat until slightly thickened, 12 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.)

Cut potatoes lengthwise into 1/2-inch (1 cm) thick slices. Cut lengthwise into 1/2-inch (1 cm) wide sticks. Soak in cold water for 5 minutes. Drain and pat dry.

In bowl, toss together potatoes, oil, salt and pepper; spread on 2 parchment paper–lined baking sheets. Bake in 425°F (220°C) oven, turning once, until crisp and golden, about 50 minutes. Divide among 12 small dishes.

Garnish: Top each dish with heaping 2 tbsp (25 mL) chili; sprinkle with 1 tbsp (15 mL) cheese. Dollop with sour cream; sprinkle with green onions.

Nutritional facts Per serving: about

  • Sodium 403 mg
  • Protein 6 g
  • Calories 190.0
  • Total fat 9 g
  • Potassium 594 mg
  • Cholesterol 11 mg
  • Saturated fat 3 g
  • Total carbohydrate 23 g


  • Iron 14.0
  • Folate 20.0
  • Calcium 10.0
  • Vitamin A 10.0
  • Vitamin C 27.0
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Vegetarian Chili with Fries