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White Bean Chili Fries

White Bean Chili Fries

These White Bean Chili Fries feature spiced waffle fries covered in a creamy white bean chili topped with cheese, fresh veg, yogurt, and of course, hot sauce.
5 from 1 vote
Prep Time 25 mins
Cook Time 35 mins
Course Main Course
Servings 4

Equipment

  • 2 Large Baking Sheets
  • 1 heavy bottom pot

Ingredients
  

White Bean Chili

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • ½ tsp ground coriander
  • 2 (540 ml, 18 fl oz) cans white beans drained and rinsed
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups vegetable stock
  • 2 cups whole milk
  • 1 tbsp honey
  • 1 cup frozen corn
  • 1 (127ml, 4 fl oz) can green chiles
  • 2 jalapeños quartered and sliced
  • 150g (5oz) goat cheese

Spiced Waffle Fries

  • 2 (540g, 19oz) bags frozen waffle fries
  • 2 tsp chili powder
  • 1 tsp demerara sugar
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp cayenne
  • ¼ tsp ground coriander

Toppings

  • 1 cup mozzarella shredded
  • ¼ head red cabbage shredded
  • 1 avocado diced
  • 1 jalapeño thinly sliced
  • ½ cup yogurt or sour cream
  • fresh cilantro for sprinkling
  • hot sauce for sprinkling

Instructions
 

For the Chili

  • Pour the olive oil into a large heavy bottom pot and place over medium heat. Once the oil is shimmering add the onion and a generous pinch of salt. Sauté until just translucent. Add the garlic and saute for about a minute more.
    2 tbsp olive oil, 1 yellow onion, 4 cloves garlic
  • Stir in the chili powder, cumin, oregano, cayenne, and ground coriander. Sauté until fragrant. Stir in the beans and toss to coat. Sauté for a minute or two before transferring them to a bowl and setting them aside.
    1 tbsp chili powder, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp cayenne pepper, ½ tsp ground coriander, 2 (540 ml, 18 fl oz) cans white beans
  • Add the butter to the and melt. Once the butter has melted, whisk in the flour to form a roux. Slowly whisk in the vegetable stock, followed by the milk. Bring the mixture to a simmer and add the beans back to the pot. Stir in the corn, the green chiles, and honey. Simmer for 15 minutes. **
    3 tbsp unsalted butter, 3 tbsp all-purpose flour, 2 cups vegetable stock, 2 cups whole milk, 1 tbsp honey, 1 cup frozen corn, 1 (127ml, 4 fl oz) can green chiles
  • Once the 15 minutes are up, stir in the jalapeños and the goat cheese. Stir until the cheese has melted. Taste and season accordingly with salt. Cover the chili and take it off of the heat. Keep warm until ready to serve.
    2 jalapeños, 150g (5oz) goat cheese

For the Fries

  • Preheat the oven to 425°F. 
  • Arrange the fries on 2 large baking sheets lined with parchment paper and place them in the oven. Bake for 30 minutes, flipping the fries once halfway through.
    2 (540g, 19oz) bags frozen waffle fries
  • While the fries are in the oven, place all the spices in a small bowl and whisk to combine.
    2 tsp chili powder, 1 tsp demerara sugar, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp garlic powder, ½ tsp cayenne, ¼ tsp ground coriander
  • Once the fries are done place them in a large bowl and add the spice mix. Toss to coat the fries.

For the White Bean Chili Fries

  • Divide the fries across four bowls and spoon the chili over each. Top the bowls with cheese, cabbage, avocado, jalapeño slices, cilantro, yogurt, and hot sauce. Serve immediately.
    1 cup mozzarella, ¼ head red cabbage, 1 avocado, 1 jalapeño, ½ cup yogurt or sour cream, fresh cilantro, hot sauce

Notes

** I like to put my fries in the oven while my chili is simmering.
Keyword chili, fries, waffles fries, white beans