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Vegetarian Chili Cheese Fries

These Instant Pot Meatless Lentil Vegetarian Chili Cheese Fries taste just as good as the real deal minus the meat. And they are so good and have that meaty texture that you won’t even miss the meat.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: chili, vegetarian chili
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 5 Cups

Ingredients

  • 1 Medium Onion Minced
  • 2 Carrots Peeled and Minced
  • 3 Garlic Cloves Minced
  • 2 Tablespoons Ground Cumin
  • 1 Tablespoon Chili Powder
  • 1 ½ Teaspoon Red Pepper Flakes
  • 1 ½ Teaspoons Salt
  • 28 Ounce Can Crushed Tomatoes
  • 4 ½ Cups Water
  • 1 ½ Cups Dried Lentils
  • 8 Ounces of Sharp Cheddar Cheese Shredded
  • 1 Bag of Frozen French Fries
  • 3 Stalks of Green Onions Diced / Garnish
  • 1 Cup of Sour Cream Garnish

Instructions

  • Using the Instant Pot turn on the setting for sauté. Add the minced onion and carrots. Cook for about 4 minutes.
  • Add the garlic, cumin, chili powder, red pepper flakes, and salt. Cook for about 1 minute.
  • Add the tomatoes, water, and lentils. Turn on the pressure setting to high and cook for 25 minutes. Natural release for 10 minutes.
  • Shred the cheddar cheese put it in a medium bowl and set aside. (See note)
  • Take a large pot filled with vegetable oil. Heat to 350 degrees. Fry the fries according to package. Place cooked fries on a baking sheet lined with paper towel.
  • Place the fries on a large plate, top it with the cooked chili, cheese, sour cream, and green onions. Enjoy!

Notes

  • I love using block cheese and grating it myself. You could use already shredded cheese if you prefer.
  • This chili is so good and filling. I promise you won’t miss the meat.
  • Store the chili and an airtight container in the refrigerator for 5 days.
  • Reheat the chili in the microwave or in a pot over medium high heat.
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