These Three Bean Chili Fries are hearty, delicious and so soothing to the soul. The potatoes are crispy on the outside and soft on the inside and when topped with chili, cheeses, and veggies, you have yourself a comfort food delight!!
The first time I discovered chili fries I was blown away! It was at a dive called Bunny Snacks on Ocean Park in Santa Monica, California. I was attending John Adams Junior High School at the time. I had P.E. during 3rd period and we were made to run laps around the schoolyard at the beginning of class as a warm up. Part of the path included a baseball backstop that was at the furthest corner of the schoolyard. A few of us would hide behind the backstop until the class would go inside the gym. We would then sneak out under the fence and run across the street to Bunny Snacks for their amazing chili fries.
They came in the classic bright red oval plastic basket lined with red and white checkered paper. The fries were freshly made wedges smothered with greasy chili and cheese. I have been a huge fan of this dish ever since! My version is healthier than my childhood favorite but just as heart warming!
Vegetarian Three Bean Chili Fries - CaliZona
Ingredients
- 1 Cup Dried White Beans
- 1 Cup Dried Black Beans
- 1 Cup Dried Pinto Beans
- 3 Tablespoons Extra Virgin Olive Oil
- 1/2 Yellow Onion – diced
- 1 Large Cloves Garlic – minced
- 1 Cup Filtered Water
- 4 Large Tomatoes or 1 Jar of Strained Tomato Sauce
- 1 Red Bell Pepper – roasted – diced
- 1 Small Orange Bell Pepper – diced
- 1 Small Yellow Bell Pepper – diced
- 1 Large Heirloom Tomato - diced
- 2 Dried Ancho Peppers or 2 Tablespoons ground - you can buy it already in powder form or de-stem and de-seed whole dried peppers and grind them in a coffee grinder until it turns to a powder
- 2 Tablespoons Paprika Powder
- 1 1/2 Tablespoons Cumin
- 1 Tablespoon Fresh or 2 Teaspoons Dried Oregano
- 2 Teaspoons Garlic Powder
- 2 Tablespoon Sea Salt or to taste
- 1 Cup Cilantro - minced
Potatoes
- 1 Potato of your choice per person - I used purple
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Teaspoon Italian Seasoning
- 1/4 Teaspoon Onion Powder
- 1/8 Teaspoon Garlic Powder
- 1/2 Teaspoon Sea Salt
Garnish - options
- Cherry Tomatoes - slide in half or quartered
- Yellow Bell Pepper - diced
- Orange Bell Pepper - diced
- Cheddar or Jack Cheese - shredded
- Cilantro
- Lime wedges
Instructions
Beans
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Soak the beans overnight.
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Add the beans to a 5 1/2 quart Dutch oven or large pot and add 8 cups of filtered water.
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Cover the beans and cook on medium-low heat until the beans are soft.
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About 1 1/2 hours. I can take longer, depending on how old the beans are.
Sauce
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Core the tomatoes and put them into a large pot covered with water. Unless using jarred strained tomatoes.
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When the skin of the tomatoes begins to crack, add to a colander.
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Let cool and remove the skins. ( approx. 2 minutes)
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Put the tomatoes in a food processor or blender in batches. Set aside.
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In a 5 1/2 quart Dutch oven or large pot add the onion and olive oil and sauté on medium-low heat for 5 minutes.
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Add the garlic and cook until the garlic just starts to brown.
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Pour in the tomato sauce and cook on medium-low heat.
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Add the fresh oregano, spices and a quarter cup of olive oil.
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Cook for about 20 minutes or until the tomato is cooked.
Peppers
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Roast peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems then dice them.
Finishing
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When the beans are cooked, strain the water out and add to the sauce along with the diced peppers and diced tomato.
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Cook on medium-low for 30 or until desired thickness.
Potatoes
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In a small bowl, mix together the spices. Set aside.
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Cut the potatoes into wedges. About 8.
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It will depend on the size of the potato to how many wedges you will get.
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Add the potatoes to a bowl of water, toss around and let sit for 10 minutes to remove starch!
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Turn the oven onto broil.
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Add water to a large pot with a steam basket and about 2 inches of water. Make sure the water is not above the steam basket.
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Bring to a boil and add the potatoes, cover and steam for 7 minutes.
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Remove the steam basket with the potatoes and let them cool.
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Drizzle olive oil on a parchment-lined baking sheet and carefully arrange the potatoes.
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Drizzle olive oil over the potatoes and carefully coat the potatoes the best you can making sure to not break them.
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Sprinkle them with 1/2 the spice mixture.
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Place the baking sheet on the middle rack and broil for 15 minutes then flip with two forks, sprinkle the rest of the spice mix on them and broil for another 15 minutes or until nice and golden.
Assemble
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Add the desired amount of potato spheres onto a platter and top with chili, cheese, bell peppers, cherry tomatoes and cilantro.
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Recipe Notes
