Veggie Chili Cheese Fries
Prep: 15 min | Cook: 30-35 min | Serves: 4-6
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Crinkle Cut
A crinkle cut classic made from premium potatoes. The deep ridges of these fries create a perfectly crisp bite that is a delight for dipping. Place these on your family's plates tonight and please even the most discerning palettes.
Ingredients
- 1 bag of Cavendish Farms Classic Crinkle Cut Fries
- 1 tablespoon sour cream
- 3 cherry tomatoes, sliced in half
- ¼ cup shredded cheddar cheese
- 2 tablespoon olive oil
- 1 red onion, finely chopped
- 1 bell pepper, roughly chopped
- 2 stalks of celery, finely chopped
- 2 carrots, finely chopped
- 4 cloves of garlic, finely minced
- 2 tablespoons chilli powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 can diced tomatoes, with their juices
- 2 cans black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 2 cups vegetable broth
- 1 bay leaf
- 1 jalapeño, thinly sliced
Directions
- Preheat air fryer to 425°F.
- Spread single layer of fries in the air fryer for 12 minutes, flipping halfway through and cooking for another 7 minutes or until golden brown.
- In a large pot, place olive oil, pepper, celery, carrot and ¼ teaspoon of salt. Cook until vegetables are tender or until onion is translucent.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant for about 1 minute.
- Add diced tomatoes, black beans, pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer, stirring occasionally. Reduce the heat and allow the chili to simmer for 30 minutes on low heat.
- Place Cavendish Farms Crinkle Cut Fries in a bowl. Top with veggie chili. Garnish with cherry tomatoes, sour cream, shredded cheddar cheese and jalapeño.
