No more missing out on chili cheese fries! Francesca made this recipe using our organic lower sodium French Lentil Soup. Serve this on game day and your vegan guests will be running back every week.

Our French Lentil Soup is organic, vegan, gluten-free and lower in sodium than other brands.

There are two parts to this recipe: lentil chili and cheese sauce. For the lentil chili, cook chopped bell pepper and onion in a little bit of water. Add the lentil soup, kidney beans, tomato sauce, and seasonings, simmering for about 20 minutes.

For the cheese sauce, start by boiling the potatoes, cashews, and carrots for 15 minutes. Blend these ingredients with nutritional yeast, salt and non-dairy milk until smooth.

Layer fries on the bottom, chili, and a generous drizzle of cheese sauce. Garnish with green onion, red onion and jalapeño, and enjoy this tasty treat!

If you made these crazy vegan chili cheese fries and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!

Here are a few other tasty vegan recipes:

• Easy Vegan Chicken Ramen
• Detox Lentil Vegetable Soup
• Vegan Baked Chili Nachos

Vegan French Lentil Chili Cheese Fries by Francesca of @plantifullybased

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No more missing out on chili cheese fries! Francesca made this recipe using our organic lower sodium French Lentil Soup. Serve this on game day and your vegan guests will be running back every week.

Ingredients

Lentil Chili:

• 1 box of Right Foods French Lentil soup

• 1 bell pepper
• 1/4 onion
• 1/2 cup kidney beans
• 1/3 cup tomato sauce
• 1/2 tsp taco seasoning
• 1/2 tsp chill powder
• Pinch of red pepper flakes
• 1/4 tsp cumin
• Salt to taste

"Cheese" Sauce:

• 1 cup potatoes, chopped
• 1 carrot, chopped
• 1/4 cup cashews
• 1 tbsp nutritional yeast
• 1/4 salt or to taste
• 1/2 cup non-dairy milk

Directions

1. Prepare your fries whether you are making them homemade or store-bought.

2. Prepare chili by adding chopped peppers and onions to a pot. Cook in 1-2 tbsp of water on low heat until the onions are translucent.

3. Then add the lentil soup, kidney beans, tomato sauce and seasonings. Cook for 20 minutes on low heat to simmer.

4. Prepare cheese sauce by boiling the potatoes, cashews and carrots for 15 minutes.

5. Then drain and add them into a blender with the nutritional yeast, salt and non-dairy milk. Blend until smooth.

6. Once the fries are done cooking place them on a plate. Top with the chili and cheese sauce.

7. Garnish with green onion, red onion and jalapeño.