Chili Cheez Fries [Vegan, Gluten-Free]

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There is something undefinably delicious about a salty, thick-cut home fry; it’s almost an unbeatable. However, these thick-cut home fries are topped with a meaty mushroom chili that’s astoundingly easy to make and then finished with a creamy sweet potato cheese sauce that makes these chili cheese fries the best thing we’ve tasted in a while. So we’ve got a definite winner in this recipe.



  • Potatoes


  • 8 ounces mushrooms
  • 1/2 large can of crushed tomatoes
  • Chili powder
  • Onions, to taste
  • Garlic, to taste
  • Cumin powder, to taste


  • Sweet potatoes
  • Water
  • Onion
  • Garlic powder, to taste
  • Nutritional flakes, to taste
  • 1/2 lime



  1. Slice the potatoes into fry shapes and bake them at 400°F. If they are cut thick, it will take about an hour, if they are more delicate, it will take less time.


  1. Pulse the mushrooms in a food processor (or hand chop) until they’re broken up.
  2. Add the mushrooms to a skillet with 1/2 can of crushed tomatoes and all of the spices.
  3. Let this simmer or soft boil for 15 minutes or so. If your chili is watery, cook off the moisture with higher heat.


  1. Peel, chop, and boil sweet potatoes. This should take about 30 minutes.
  2. Once the sweet potatoes are cooked and slightly cooled, add them to the blender.
  3. Add all of the rest of the ingredients and just enough water to blend everything smooth.
  4. Pour the chili over the potatoes as soon as they get out of the oven then top it with the cheese sauce.

Recipe Adopted From:

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