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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegan Chili Cheese Fries   
    Categories: Appetizers, Potatoes   
         Yield: 6 Servings   
       
        32 oz Frozen French fries (900 g)   
         1 tb Olive oil (15 ml)   
       1/2    Onion (75 g); chopped   
         3 cl Garlic (9 g); minced   
         1 md Carrot (80 g); diced   
       1/2 c  Red bell pepper (70 g);   
              - chopped   
       1/2 sm Fresh chili pepper (5 g);   
              - finely chopped   
         1 c  Vegan meat alternative   
              - crumbles (150 g)   
     1 1/2 ts Chili powder (5 g)   
         1 ts Ground cumin (3 g)   
         1 ts Oregano (1 g)   
         1 ts Smoked paprika (2 g)   
     1 1/2 ts Sea salt (9 g)   
        28 oz Can diced tomatoes (800 g);   
              - undrained   
         8 oz Can tomato sauce (225 g)   
        15 oz Can red beans (425 g);   
              - rinsed & drained   
       1/2 c  Vegetable broth (120 ml)   
         2 c  Vegan cheddar cheese   
              - (200 g); shredded   
      
   MMMMM--------------------------OPTIONAL-------------------------------   
              Scallions; chopped   
              Cilantro   
              Jalapenos   
              Vegan sour cream   
       
     Preparation time: 15 minutes   
     Cooking time: 40 minutes   
        
     This Vegan Chili Cheese Fries recipe starts with frozen fries, then   
     adds on hearty chili and melty vegan cheddar for a crowd-pleasing   
     snack!   
        
     Preheat the oven to 425?F (220?C). Spread the frozen French fries   
     evenly on a baking sheet and bake according to package directions,   
     about 20 to 25 minutes, flipping halfway through, until golden and   
     crispy. For extra crispiness you can cook them in an air fryer at   
     400?F (200?C) for 15 to 18 minutes.   
        
     Heat olive oil in a large skillet or Dutch oven over medium heat. Add   
     chopped onion and saute for 3 to 4 minutes until softened. Stir in   
     garlic, carrot, red bell pepper, and fresh chili pepper; cook for   
     another 5 minutes until tender. Add vegan crumbles and cook for 2 to   
     3 minutes, stirring occasionally. Season with chili powder, cumin,   
     oregano, smoked paprika, and sea salt; stir well. Mix in diced   
     tomatoes, tomato sauce, red beans, and vegetable broth. Bring to a   
     gentle simmer. Reduce heat to low and simmer uncovered for 15 to 20   
     minutes, stirring occasionally, until thickened. If the chili seems   
     too liquid, simmer longer to reduce.   
        
     Transfer the cooked fries to a cast-iron skillet or parchment-lined   
     baking sheet. Spoon the chili evenly over the fries. Sprinkle   
     shredded vegan cheddar cheese on top.   
        
     Return the dish to the oven and bake for 10 to 12 minutes, until the   
     cheese is melted and lightly golden.   
        
     Garnish with chopped scallions, cilantro, jalapenos, or vegan sour   
     cream. Serve hot and enjoy!   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:   
        
       
   MMMMM   
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