Loaded Fries (Poutine) with Red Beans Chili and Vegan Cheddar Mexican Sauce


  • French fries, store bought (we like the McCain Crinkle cut for this recipe)
  • Red Beans Vegan Chili (see below)
  • Vegan Cheddar Mexican Sauce (see below)

  1. Cook the fries according to the package instructions (we love the Air Fryer method)
  2. Top the fries with the chili and the Mexican sauce.
  3. Decorate with parsley and green onions

Vegan Cheddar Mexican Sauce (slow cooker)

  • 1/2 cup Lager beer
  • 1 tbsp cornstarch
  • 1 jar of Mexican green sauce (tomatillo sauce)
  • 1 jalapeño pepper finely chopped
  • 2 packs of Organic Vegan Cheddar (Alternative Kitchen)
  • 2 vegan chorizo, cubed
  • Salt and pepper to taste

  1. Pour the beer in the slow cooker and add the cornstarch. Stir in to dissolve.
  2. Add the Mexican sauce, jalapeño vegan cheddar coarsely cut, vegan chorizo, salt and pepper.
  3. Cook for 1 hour on high. Stir well with a wisk and cook another 30 minutes at high.
  4. Stir well until the sauce is smooth and the cheese is melted.

Red Beans Vegan Chili

  • 2 tbsp olive oil
  • 1 cup carrots, diced
  • 1 cup celeri, diced
  • 1 onion, diced
  • 2 garlic cloves, pressed
  • 2 poivrons coupés en dés
  • 1 tsp origan, dry leaves
  • 1 tsp ground cumin
  • 2 cups tomato sauce
  • 1 can of red beans, rinsed and drained
  • Salt and pepper to taste

  1. In a saucepan, sauté the vegetables in olive oil for 5 minutes.
  2. Add the spices and cook for 2 more minutes.
  3. Add the tomato sauce and red beans. Simmer 8-10 minutes at low heat. Season with salt and pepper to taste.