Chili Cheese Fries Recipe

This Chili Cheese Fries Recipe takes the game day favourite and makes it vegan! Hearty plant-based chili and cheese are baked on a pile of crispy fries for the ultimate party snack.

If hearing the words “chili cheese fries” makes you think junk food, you haven’t met this vegan version! Friends, this is a chili cheese fries recipe you could eat for dinner and not feel a bit bad about. It all starts with the heartiest vegan chili, which is thick (because it has to stay on the fries when you pick them up!) and perfectly seasoned. A shower of vegan cheese tops it off and it bakes to melty, bubbly perfection. And then to keep things easy, it all goes on a base of frozen French fries, which are baked, not fried. (Although you can use Air Fryer Potato Wedges if you’d like.) Prepare to be wowed!

Why I Just Can’t Get Enough of These Vegan Chili Cheese Fries

I have to admit, these have become a go-to in our house lately. Even my little one loves this recipe—although I usually have her eat them with a fork because a toddler eating chili cheese fries? Not a mess I want to deal with!

• Crowd-pleasing comfort food. These chili cheese fries are boldly flavoured, full of gooey vegan cheese, and they’ve got that comfort food carb factor going for it too. Is it any wonder these are a hit?!
• Easy to customise. Use your own favourite chili, a different kind of fry, load on some additional toppings (maybe Quick Pickled Red Onions ?), and make this recipe your own.
• Indulgent without overdoing it. Make no mistake about it, this chili cheese fries recipe is over-the-top, but not in a way that makes you feel heavy afterwards.

Notes on Ingredients

Here are the ingredients you’ll need for this vegan chili cheese fries recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Chili:

• Olive oil – Or another oil you like to cook with. Onion and garlic – Aromatics that build the backbone of flavour of the chili.
• Vegetables – Carrot, red bell pepper, and chili pepper add more flavour and some extra substance to the recipe. Vegan meat alternative crumbles – If you’d rather not use store-bought crumbles, hydrated TVP or crumbled tempeh would work instead.
• Chili seasonings – Chili powder, ground cumin, oregano, smoked paprika, and sea salt. Diced tomatoes – Canned tomatoes keep it easy. Tomato sauce – For a thick, hearty base. Remember, we don’t want a soupy chili when making chili cheese fries! Red beans – Or your preferred chili bean. Vegetable broth – I like to use my Homemade Vegetable Broth .

For the Assembling :

• Frozen French fries – Use crinkle-cut, wedge, or steak fries—basically, you want something that’ll stand up to being smothered with chili and cheese.
• Vegan cheddar cheese – Vegan pepper jack would also be tasty!
• Optional toppings – Like chopped scallions, cilantro, jalapeños, or Vegan Sour Cream .

How to Make Vegan Chili Cheese Fries

If you want to make this for a party and get a head start, you can cook the chili up to 3 days in advance.

Bake the fries.

• Bake the fries. Spread the frozen fries on a baking sheet and bake at 425°F for 20 to 25 minutes, or follow the package instructions if they’re different. (You can use the air fryer instead if you’d like.)
• Start the chili. While the fries bake, make the chili. Sauté the onion in olive oil, then the add garlic, carrot, bell pepper, and chili pepper. Cook until the veggies are softened.

Add the vegan crumbles and seasonings.

• Add the vegan crumbles. Cook for 2 to 3 minutes, stirring occasionally.
• Season the chili. Add the chili powder, cumin, oregano, smoked paprika, and sea salt.
• Simmer. Add the diced tomatoes, tomato sauce, red beans, and vegetable broth. Simmer for 15 to 20 minutes, or until thickened.

Add chili and cheese to fries.

• Assemble. Transfer the fries to a skillet or parchment-lined baking sheet. Spoon the chili on top, and sprinkle with the vegan cheddar.
• Melt. Bake the fries for 10 to 12 minutes, or until the cheese is melted.
• Serve. Garnish as desired and serve immediately.

Variations and Additional Topping Ideas

Here are some ways you can switch up this recipe and put your own spin on it.

• Use another chili . Any vegan chili will work, provided it’s thick and not soupy. If the chili you’re using has a lot of liquid, you can use a slotted spoon to remove just the solids. Try my Vegan Pumpkin Chili , One Pot Red Lentil Chili , or Vegan Chili in a Slow Cooker .
• Swap in homemade fries. Sweet Potato Fries would be awesome too!
• Use queso or cheese sauce . For an even gooey-er option and crispier fries, you can spoon warm chili and warm Vegan Queso or Vegan Cheese Sauce on the fries and then serve immediately without the trip to the oven to melt the cheese. This will keep the fries crispier since you’re serving immediately after topping them.
• Get creative with the toppings . Guacamole , diced avocado, cilantro, pickled jalapeños, or anything you like on chili!

How to Store and Reheat Leftovers

• Refrigerator: Store leftovers of this chili cheese fries recipe in an airtight container for up to 3 days. Note that the fries will get quite soggy, so it’s really best to make what you can eat in one sitting.
• To reheat: Warm the fries in the oven at 375°F for 10–12 minutes, until the chili, cheese, and French fries are all warmed through.

More Epic Vegan French Fry Recipes

• Truffle Fries
• Garlic Fries (Baked or Fried!)
• Loaded Nacho Fries

Ingredients

For the Fries:

• 32 ounces frozen French fries , 900g

For the Chili:

• 1 tablespoon olive oil , 15mL
• ½ onion , chopped – 75g
• 3 cloves garlic , minced – 9g
• 1 medium carrot , diced – 80g
• ½ cup chopped red bell pepper , 70g
• ½ small fresh chili pepper , finely chopped – 5g
• 1 cup vegan meat alternative crumbles , 150g
• 1 ½ teaspoons chili powder , 5g
• 1 teaspoon ground cumin , 3g
• 1 teaspoon oregano , 1g
• 1 teaspoon smoked paprika , 2g
• 1 ½ teaspoons sea salt , 9g
• 1 28-ounce can diced tomatoes , with liquid – 800g
• 1 8-ounce can tomato sauce , 225g
• 1 15-ounce can red beans , drained and rinsed – 425g
• ½ cup vegetable broth , 120mL

For the Topping:

• 2 cups shredded vegan cheddar cheese , 200g
• Optional: chopped scallions, cilantro, jalapeños, or vegan sour cream

Instructions

• Bake the Fries : Preheat the oven to 425°F (220°C). Spread the frozen French fries evenly on a baking sheet and bake according to package directions (about 20–25 minutes), flipping halfway through, until golden and crispy. For extra crispiness you can cook them in an air fryer at 400°F (200°C) for 15–18 minutes.
• Make the Chili : Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Stir in garlic, carrot, red bell pepper, and fresh chili pepper; cook for another 5 minutes until tender. Add vegan crumbles and cook for 2–3 minutes, stirring occasionally. Season with chili powder, cumin, oregano, smoked paprika, and sea salt; stir well. Mix in diced tomatoes, tomato sauce, red beans, and vegetable broth. Bring to a gentle simmer. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. If the chili seems too liquid, simmer longer to reduce.
• Assemble the Fries : Transfer the cooked fries to a cast-iron skillet or parchment-lined baking sheet. Spoon the chili evenly over the fries. Sprinkle shredded vegan cheddar cheese on top.
• Return the dish to the oven and bake for 10–12 minutes, until the cheese is melted and lightly golden.
• Garnish with chopped scallions, cilantro, jalapeños, or vegan sour cream. Serve hot and enjoy!

Notes

• Refrigerator: Store leftovers of this chili cheese fries recipe in an airtight container for up to 3 days. Note that the fries will get quite soggy, so it’s really best to make what you can eat in one sitting.
• To reheat: Warm the fries in the oven at 375°F for 10–12 minutes, until the chili, cheese, and French fries are all warmed through.

Vegan Chili Cheese Fries

Ingredients

For the Fries:

• 32 ounces frozen French fries 900g

For the Chili:

• 1 tablespoon olive oil 15mL
• ½ onion chopped – 75g
• 3 cloves garlic minced – 9g
• 1 medium carrot diced – 80g
• ½ cup chopped red bell pepper 70g
• ½ small fresh chili pepper finely chopped – 5g
• 1 cup vegan meat alternative crumbles 150g
• 1 ½ teaspoons chili powder 5g
• 1 teaspoon ground cumin 3g
• 1 teaspoon oregano 1g
• 1 teaspoon smoked paprika 2g
• 1 ½ teaspoons sea salt 9g
• 1 28-ounce can diced tomatoes with liquid – 800g
• 1 8-ounce can tomato sauce 225g
• 1 15-ounce can red beans drained and rinsed – 425g
• ½ cup vegetable broth 120mL

For the Topping:

• 2 cups shredded vegan cheddar cheese 200g
• Optional: chopped scallions, cilantro, jalapeños, or vegan sour cream

Instructions

• Bake the Fries : Preheat the oven to 425°F (220°C). Spread the frozen French fries evenly on a baking sheet and bake according to package directions (about 20–25 minutes), flipping halfway through, until golden and crispy. For extra crispiness you can cook them in an air fryer at 400°F (200°C) for 15–18 minutes.
• Make the Chili : Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Stir in garlic, carrot, red bell pepper, and fresh chili pepper; cook for another 5 minutes until tender. Add vegan crumbles and cook for 2–3 minutes, stirring occasionally. Season with chili powder, cumin, oregano, smoked paprika, and sea salt; stir well. Mix in diced tomatoes, tomato sauce, red beans, and vegetable broth. Bring to a gentle simmer. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. If the chili seems too liquid, simmer longer to reduce.
• Assemble the Fries : Transfer the cooked fries to a cast-iron skillet or parchment-lined baking sheet. Spoon the chili evenly over the fries. Sprinkle shredded vegan cheddar cheese on top.
• Return the dish to the oven and bake for 10–12 minutes, until the cheese is melted and lightly golden.
• Garnish with chopped scallions, cilantro, jalapeños, or vegan sour cream. Serve hot and enjoy!

Notes

• Refrigerator: Store leftovers of this chili cheese fries recipe in an airtight container for up to 3 days. Note that the fries will get quite soggy, so it’s really best to make what you can eat in one sitting.
• To reheat: Warm the fries in the oven at 375°F for 10–12 minutes, until the chili, cheese, and French fries are all warmed through.

Nutrition

Vegan Chili Cheese Fries https://jessicainthekitchen.com/chili-cheese-fries-recipe/ December 29, 2025

This baked spaghetti recipe is pure comfort food for pasta lovers! Tender eggplant, vegan ground beef, and lots of plant-based cheese makes it irresistible.

I love a baked pasta recipe. Don’t get me wrong, I love pasta too, but pasta in casserole form is just that much more comforting—not to mention that much more cheesy. Like my vegan stuffed shells and cheesy baked ziti , this baked spaghetti recipe is loaded with ooey-gooey plant-based cheese to make it delicious and indulgent!

Why You Should Add Baked Spaghetti to Your Meal Plan

There are so many reasons to love this vegan baked spaghetti recipe! Here’s why my family can’t get enough of it:

• Super satisfying . This is a meal that will leave you feeling full and satisfied! Between the eggplant, vegan ground beef, and pasta, this is a dish that covers all the bases—you really don’t need to add anything on the side.
• Great for meal prep . Baked spaghetti can easily be made ahead of time and stored in the fridge until you’re ready to bake it, making it a great option for meal prepping. I love that for a busy weeknight!
• A crowd-pleaser . This recipe makes enough for a crowd, so it’s perfect for bringing as a vegan option for holiday get-togethers or to your next potluck.

Notes on Ingredients

The ingredient list for baked spaghetti is surprisingly short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Uncooked spaghetti – You can swap in gluten-free spaghetti to make this baked spaghetti gluten-free AND vegan.
• Olive oil
• White onion and garlic – You can use a yellow onion instead if you have them on hand.
• Eggplant – A classic Italian ingredient in Baked Eggplant Parmesan , it gets melt-in-your-mouth tender in this recipe.
• Sea salt and black pepper
• Vegan meat crumbles – Use any brand you like. Cooked lentils can be used instead for a more natural option.
• Tomato sauce or marinara sauce – Use a good one! It’s a big source of flavour in this dish. I love my Homemade Marinara Sauce .
• Vegan cheese – I use a combination of shredded mozzarella and cheddar.
• Fresh parsley

How to Make Baked Spaghetti

This is a brief visual overview of the steps for making baked spaghetti. The full instructions are in the recipe card below.

Cook the aromatics.

• Cook the pasta . Boil it in a pot of salted water for 2 minutes less than the time on the package instructions. Drain and transfer to a casserole dish.
• Sauté the veggies . Cook the onion and garlic with the olive oil in a skillet over medium heat. Once softened, add the eggplant, salt, and pepper and cook for 10 minutes, until the eggplant is tender.

Add the vegan meat, followed by the tomato sauce.

• Brown the vegan meat. Stir in the meat crumbles and cook for 3 minutes. Season to taste.
• Simmer . Stir in the tomato sauce and simmer for 3 minutes, then remove from heat.

Combine the pasta and sauce.

• Assemble . Pour the sauce over the spahgetti and toss to coat, then add the vegan cheeses over the top.
• Bake . Place the casserole in a 375ºF oven and bake for 20 minutes; if you’d like, broil to lightly brown the cheese at the end of the cooking time. Rest for 5 to 10 minutes before slicing and serving with parsley for garnish.

Tips for Success

• Don’t overcook the pasta . The pasta will continue to cook in the oven, which is why you want to drain it even before it reaches al dente. Otherwise, you’re likely to have mushy pasta.
• Use a deep casserole dish . You have to mix the spaghetti and sauce in the dish, so this will give you the room you need to stir without any overflow.
• Let it rest . Giving the baked spaghetti time to rest allows the flavors to develop and makes for easier slicing and serving.

Variations

If you want to switch things up, here are some ideas to help get you started.

• Swap the eggplant for mushrooms . If you’re not a fan of eggplant, sliced white or cremini mushrooms would add some extra meatiness to the sauce.
• Try different plant-based meats . Swapping the ground beef for vegan Italian sausage crumbles would be divine!
• Make it spicy . Add some red pepper flakes to the sauce for some extra heat.
• Add spinach . Just before finishing the sauce, stir in handfuls of baby spinach until they wilt.

What to Serve With Baked Spaghetti

This Roasted Garlic Bread is my favourite for serving with any pasta recipe, but crusty Olive Bread is just as delicious and also pairs well with the Italian flavours here. Or make a salad for pairing with this recipe—my Easy Vegan Caesar Salad would be perfect!

How to Store and Reheat Leftovers

• Refrigerator : Store any leftover baked spaghetti in an airtight container in the fridge for up to 3 days. If you have a lot of leftovers, you can just keep them in the baking dish and cover it with foil.
• Freezer : This dish can be frozen for up to 3 months, but it is best when baked fresh. If you do choose to freeze it, you can cover it in the baking dish and freeze it that way or slice it into smaller portions, wrap them in plastic, and freeze them in an airtight container. Thaw in the refrigerator before reheating.
• To reheat : You can reheat the entire baking dish of leftovers in a 375ºF oven until warmed through; I recommend covering the dish with foil to keep the casserole moist. Smaller portions can be heated in the microwave.

More Pasta Recipes

• Pasta Carbonara
• One Pot Alfredo Penne Pasta
• Marry Me Pasta
• Creamy Garlic Mushroom Pasta
• Vegan Spaghetti and Meatballs

Ingredients

• 1 pound uncooked spaghetti , 450 g
• 2 tablespoons olive oil , 30 ml
• 1 medium white onion , diced – about 150 g
• 5 cloves garlic , minced – about 15 g
• 1 medium eggplant , cubed – about 10 ounces / 280 g
• ¾ teaspoon sea salt , 4.5 g
• ½ teaspoon ground black pepper , 3 g
• 9 ounces vegan meat crumbles , like Beyond Meat crumbles – 255 g
• 4 cups tomato sauce or marinara sauce , 960 ml
• 1 ½ cups shredded vegan mozzarella cheese , 180 g
• 1 ½ cups shredded vegan cheddar cheese , 180 g
• 2 tablespoons fresh parsley , chopped – about 8 g

Instructions

Preheat & Cook Pasta:

• Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
• Cook the spaghetti until very al dente – about 2 minutes less than the package suggests.
• Drain and transfer the cooked pasta to a 9×13-inch (23×33 cm) casserole dish.

Prepare the Sauce:

• While the pasta is boiling, heat 2 tablespoons of olive oil in a large pan over medium heat.
• Add the diced onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
• Add the cubed eggplant, salt, and black pepper, and cook for another 10 minutes, stirring occasionally. The eggplant should be tender enough to break apart easily with a spoon.
• Stir in the vegan meat crumbles and cook for 3 minutes. Taste and adjust salt as needed.
• Reduce the heat to medium-low, add the tomato sauce, and stir everything together. Let the sauce simmer for 3 minutes before removing it from heat.

Assemble the Casserole:

• Pour the prepared sauce over the spaghetti in the baking dish. Toss everything together until the pasta is evenly coated. Smooth it out into an even layer.
• Sprinkle the vegan mozzarella and vegan cheddar cheese evenly over the top.

Bake & Serve:

• Bake the casserole, uncovered, for 20 minutes.
• If desired, broil for 2-3 minutes until the cheese is golden brown — watch closely to prevent burning.
• Let the baked spaghetti sit for 5-10 minutes before slicing into squares.
• Garnish with fresh parsley and serve warm.

Notes

• Refrigerator : Store any leftover baked spaghetti in an airtight container in the fridge for up to 3 days. If you have a lot of leftovers, you can just keep them in the baking dish and cover it with foil.
• Freezer : This dish can be frozen for up to 3 months, but it is best when baked fresh. If you do choose to freeze it, you can cover it in the baking dish and freeze it that way or slice it into smaller portions, wrap them in plastic, and freeze them in an airtight container. Thaw in the refrigerator before reheating.
• To reheat : You can reheat the entire baking dish of leftovers in a 375ºF oven until warmed through; I recommend covering the dish with foil to keep the casserole moist. Smaller portions can be heated in the microwave.