bonappetit
Vegetarian Frito Pie
This meatless version of Frito pie features a bean and mushroom chili that would be great on its own (and even better with corn chips and cheese).
👥 6 Servings👤 Bon Appétit📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●pot
- ●dutch oven
- ●oven
- ●baking dish
📝 Preparation Steps
1
Pulse 2 dried chiles (such as New Mexico, guajillo, or Anaheim), stems and seeds removed, 2 Tbsp. dried oregano, and 1 Tbsp. ground cumin in a food processor until finely ground. (Some small pieces of chile are okay.) Transfer spice mix to a small bowl and set aside.
dried chiles (such as New Mexico, guajillo, or Anaheim), stems and seeds removed2. dried oregano2 Tbsp. ground cumin1 Tbsp
2
Add ½ cup raw walnuts to processor and pulse until finely ground. Transfer walnuts to another small bowl. Reserve food processor (no need to wash).
3
Heat 1 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 2 large white onions, finely chopped, and cook, stirring occasionally, until softened and golden brown, 8–⏱️ 10 minutes. Add walnuts, 8 oz. shiitake or crimini mushrooms, coarsely chopped, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and cook, stirring occasionally, until mushrooms release their moisture, about ⏱️ 5 minutes. Add two 14-oz. cans beans (such as pinto, kidney, and/or cannellini), rinsed, reserved spice mix, and 3 cups water. Bring to a boil, reduce heat to medium, and simmer, stirring often, until liquid is reduced by about half, 15–⏱️ 18 minutes.
. extra-virgin olive oil1 Tbsplarge white onions, finely chopped2. shiitake or crimini mushrooms, coarsely chopped8 oz. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp14-oz. cans beans (such as pinto, kidney, and/or cannellini), rinsed2
4
Meanwhile, pulse 6 garlic cloves, 1–2 jalapeños (depending on your heat preference), halved, seeds removed, one 28-oz. can crushed tomatoes, preferably fire-roasted, 3 Tbsp. soy sauce, and 3 Tbsp. tomato paste in food processor until garlic and jalapeños are finely chopped.
–2 jalapeños, halved, seeds removed128-oz. can crushed tomatoes, preferably fire-roasted1. soy sauce3 Tbsp. tomato paste3 Tbsp
5
Add tomato mixture to pot with beans and simmer until chili is thickened, 20–⏱️ 25 minutes. Taste and season with freshly ground pepper and more salt if needed.
Freshly ground pepper
6
Place a rack in middle of oven and preheat to 375°. Spread about three-quarters of one 9.25-oz. bag Fritos in a square baking dish or a pie dish and create a well in the center. Spoon 2 cups chili in the center and top with ¼ cup coarsely grated cheddar and remaining Fritos. Top with 2 more cups chili and scatter ½ cup coarsely grated cheddar evenly over. Bake Frito pie until cheese is melted and chips are slightly toasted, 12–⏱️ 16 minutes.
9.25-oz. bag Fritos, divided1
7
Scatter remaining ¼ cup coarsely grated cheddar over and top with coarsely chopped cilantro and thinly sliced scallions if desired. Serve with sour cream and thinly sliced jalapeños in bowls on the side for topping if desired. Do Ahead: Chili can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
Coarsely chopped cilantro, thinly sliced scallions, sour cream, and thinly sliced jalapeños (for serving; optional)
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