Loaded Vegan Chili Cheese Fries Skillet

Game-day comfort just got an unapologetically plant-based upgrade. This skillet starts with a mountain of crispy, golden oven-baked fries, then gets piled high with a deeply savory, cumin-and-chili-spiced black and pinto bean chili that simmers down into a thick, hearty topping. A rich, stretchy cashew cheese sauce gets poured generously over the top, and everything is finished with a scattering of tangy pickled jalapeños, fresh cilantro, and sliced scallions for brightness and crunch. This recipe is built for sharing straight from the skillet, making it the ultimate centerpiece for game day, movie night, or any time you're craving loaded diner-style comfort food without any dairy or meat. The bean chili delivers plant-based protein and fiber, while the cashew cheese sauce brings all the melty, cheesy satisfaction you'd expect from a classic chili cheese fries plate, minus the dairy. It's a fully customizable, crowd-pleasing dish that proves vegan comfort food can be just as indulgent and craveable as the original.

Ingredients

• 4 largerusset potatoes, cut into thin fries
• 3 tbspolive oil, divided
• 1 tbspcornstarch, for crisping fries
• 1.5 tspsalt, divided
• 1 mediumyellow onion, diced
• 3 clovesgarlic, minced
• 1 can (15 oz)black beans, drained and rinsed
• 1 can (15 oz)Pinto beans, drained and rinsed
• 1 can (14.5 oz)crushed tomatoes
• 2 tbsptomato paste
• 2 tspground cumin
• 1.5 tbspchili powder
• 1 tspsmoked paprika
• 0.5 cupvegetable broth
• 1 cupraw cashews, soaked in hot water 15 minutes, drained
• 0.33 cupnutritional yeast
• 1 cupUnsweetened plant milk, plus more as needed
• 1 tbsplemon juice
• 0.25 tspturmeric, for color
• 0.5 tspgarlic powder
• 0.33 cupPickled jalapeños, diced
• 0.25 cupfresh cilantro, chopped, for garnish
• 2 stalksscallions, sliced, for garnish

Method

No instructions listed.