ULTIMATE LOADED VEGAN CHILI-CHEESE FRIES
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Description:
Behold the ultimate comfort food feast! We're talking a mountain of crispy,
golden fries, piled high with our rich and savory lentil chili, and then
generously smothered in a creamy, dairy-free cheese sauce. Topped with fresh
jalapeños, red onion, and cilantro, this is next-level indulgence you can feel
good about.

Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 2 large, very generous servings

--- INGREDIENTS ---
- For the Crispy Air-Fryer Fries:
- 2 large Russet potatoes (about 1.5 lbs), washed and cut into 1/4-inch fries
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- Optional: 1 tsp olive oil (for extra crispiness)
- For the Hearty Lentil Chili:
- 1/2 cup brown or green lentils, rinsed
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (15 oz) can crushed tomatoes
- 1.5 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp dried oregano
- 1 tbsp soy sauce or tamari
- For the Potato-Carrot "Cheeze" Sauce:
- 1 cup peeled and diced potato (about 1 medium potato)
- 1/2 cup peeled and diced carrot (about 1 large carrot)
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp salt (or to taste)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of smoked paprika
- 3-4 tbsp water from boiling the vegetables
- Optional: 1 tbsp neutral oil or tahini for extra richness
- For Topping:
- 1/4 cup finely diced red onion
- 1 jalapeño, thinly sliced
- A handful of fresh cilantro, chopped

--- INSTRUCTIONS ---
1. Prepare the Fries: Preheat your Air-Fryer 360 to 400°F (200°C). In a large
   bowl, toss the cut potatoes with smoked paprika, garlic powder, onion powder,
   salt, pepper, and optional olive oil until evenly coated.
2. Cook the Fries: Arrange the fries in a single layer in the air fryer basket.
   Cook for 20-25 minutes, shaking the basket halfway through, until golden brown
   and crispy.
3. Start the Chili: While the fries are cooking, heat a saucepan over medium heat
   on your Empava induction cooktop. Sauté the diced onion for 3-4 minutes until
   softened. Add the minced garlic and cook for another minute until fragrant.
4. Simmer the Chili: Add the rinsed lentils, crushed tomatoes, vegetable broth,
   chili powder, cumin, smoked paprika, oregano, and soy sauce to the saucepan.
   Stir to combine, bring to a simmer, then reduce the heat to low, cover, and let
   it cook for 25-30 minutes, or until the lentils are tender.
5. Prepare the "Cheeze" Sauce: In a small pot, cover the diced potatoes and carrots
   with water. Bring to a boil and cook for 15-20 minutes until very fork-tender.
   Drain, reserving about 1/2 cup of the cooking water.
6. Blend the "Cheeze" Sauce: Transfer the cooked potatoes and carrots to a
   high-speed blender. Add the nutritional yeast, lemon juice, salt, garlic powder,
   onion powder, optional oil/tahini, and 3 tablespoons of the reserved cooking
   water. Blend on high until completely smooth and creamy. Add more reserved
   water, one tablespoon at a time, until you reach your desired sauce consistency.
7. Assemble: Divide the crispy fries between two large bowls. Generously ladle the
   lentil chili over the fries, followed by a heavy drizzle of the "cheeze" sauce.
8. Garnish and Serve: Top with diced red onion, sliced jalapeños, and fresh
   cilantro. Serve immediately.

--- CHEF'S NOTES ---
This recipe is designed to be a "banger" for our YouTube channel, focusing on
visual appeal and popular comfort food flavours.
The use of oil is minimal and optional, aligning with our oil-conscious
guidelines. The primary reason for its inclusion would be to achieve an extra
level of crispiness on the potatoes for the camera.

Assumptions:
Nutritional information is an estimate based on standard ingredient values and
may vary. Daily Values (DV) are based on a 2,000-calorie diet. Fortified
nutritional yeast is assumed for Vitamin B12 content.