Vegetarian Classic Frito Pie

Total time50 min

Prep time15 min

Cook time35 min

This crunchy, saucy bowl starts with a rich, deeply spiced chili built on diced tomatoes, kidney beans, and a warm blend of chili powder, cumin, smoked paprika, oregano, and cayenne, simmered until thick and bold. Garlic, onion, and green bell pepper add sweetness and depth to the base, while a crown of crushed Fritos corn chips brings the crave-worthy crunch this dish is named for. Melty shredded cheddar, a scatter of diced white onion, and sliced jalapeño finish each bowl with sharp, fresh contrast, and a dollop of sour cream cools everything down. It comes together fast in one skillet, simmering down to a thick, hearty texture that clings to every chip. Serve it straight out of the bowl for game day, a weeknight dinner, or anytime you want that satisfying mix of spicy, cheesy, and crunchy in one bite. It's a fun, customizable pick that fits easily into a vegetarian spread.

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Ingredients

4 servings

For the chili

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
½ cup beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tsp salt
½ tsp black pepper

For serving

4 cups fritos corn chips
1 ½ cups shredded cheddar cheese
½ medium white onion, finely diced
1 jalapeño, thinly sliced (optional)
¼ cup sour cream (optional)

Instructions

1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Tilt the skillet and spoon off all but about 1 tablespoon of the rendered fat.
2
Add the diced yellow onion and green bell pepper to the skillet and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5 minutes.

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