Vegan Chili Fries

Cheese Sauce:

4 cups diced russet or golden potatoes

2 medium carrots, diced

1 medium jalapeno minced

1/2 orange bell pepper

1/4 cup raw whole cashews

1/4 cup nutritional yeast

1/2-3/4 cup water

1 tsp garlic powder

2-3 tbsp lemon juice

1/8 tsp seat salt

Boil Potatoes and carrots. Once tender, drain the water from the pot and blend potatoes and carrots with the rest of the ingredients on high speed until smooth and creamy.

Chili:

1 onion minced

3 cloves garlic minced

2 carrots diced

2 sticks celery diced

1 Red Bell Pepper diced

1 can red kidney beans

1 can pinto beans

1 28oz can organic crushed tomatoes

1-1.5 cups water or low sodium veggie broth

1 small can tomato paste

1 tbls oregano

1 tbls chili powder

1 tbls cumin

1 tbls pepper

Saute the onion and garlic in a large pot with a little water. Then add the carrots, celery, and bell pepper and cook that down/stir for 5-10 minutes on medium heat. Add more water or broth as needed to keep it moist. Drain and rinse the beans with water thoroughly. The add the beans, canned tomato, more water or broth, tomato paste and spices to the pot. Stir and cover pot and turn down to low heat for 15 minutes or so

Cut potatoes into strips and bake in oven 425 degrees. Season with pepper, salt, and garlic powder. Cook about 30-45 minutes.