Loaded Chili Cheese Fries

Loaded Chili Cheese Fries

Can’t get enough cheese? Well, try out this dairy-free, gluten-free, and vegan recipe for loaded chili cheese fries from Core & Rind. It features lentils, loads of spices, and their delicious Bold & Spicy Cashew Cheese Sauce.

Loaded Chili Cheese Fries

Servings 6


Oven Fries

  • 4 large Potatoes cut into 12 wedges each
  • 1 tbsp Oil
  • Salt & pepper to taste

Lentil Chili

  • 1 tbsp Oil
  • 1 White onion diced
  • 1 Red bell pepper seeded and diced
  • 1/2 Jalapeño diced
  • 4 cloves Garlic minced
  • 1 tbsp Chili powder
  • 2 tsp Paprika
  • 1 1/2 tsp Ground cumin
  • 8 cups Vegetable broth low sodium
  • 1 can (15 oz) Kidney beans drained and rinsed
  • 2 1/4 cups (16 oz) Brown lentils
  • 1 can (15 oz) Fire-roasted diced tomatoes
  • Salt & pepper to taste


  • Bold & Spicy Cashew Cheesy Sauce
  • Red onion diced
  • Jalapeño thinly sliced
  • Tomato diced
  • Cilantro diced
  • Vegan sour cream optional


  • Preheat oven to 425°F.
  • In a large bowl, toss potatoes with oil. Season with salt and pepper, to taste. Place potatoes in a single layer onto a greased baking sheet. Bake until golden brown and crispy, about 40-45 minutes.
  • Heat oil in a large pot over medium heat. Once oil is warm, add onion, red bell pepper, and jalapeño. Saute for 5-6 minutes or until tender, stirring occasionally. Add garlic, chili powder, paprika, and cumin. Cook for one minute until fragrant.
  • Stir in vegetable broth, kidney beans, brown lentils, and diced tomatoes (with juice). Bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes or until lentils are tender. Season with salt and pepper to taste. Add water or additional vegetable broth to thin to desired consistency. (Note: chili will thicken as it cools.)
  • Top oven fries with lentil chili, Bold & Spicy Cashew Cheesy Sauce, red onion, jalapeño, tomato, cilantro, and sour cream, if desired. Enjoy!