Vegetarian Frito Pie
Frito pie was a staple in our house during my childhood in the South. Whenever my mom made chili, we’d line our bowls with the corn chips before spooning the chili on top, acting as if we’d invented the dish ourselves. The combination of crunchy Fritos, hearty chili, and gooey cheese made it a favorite among us, and I remember standing around the counter trying to decide between Fritos Scoops or the classic kind.
But the tradition didn’t stop at home: On homesick nights in college, I’d hit up the corner market, grab a bag of Fritos, canned chili, and shredded cheese, and zap myself a comforting bowl of Frito chili pie in the dorm microwave. Fast-forward to today and I’m bringing a vegetarian twist to the beloved classic with this homemade version. It’s packed with umami-rich ingredients like soy sauce, mushrooms, tomatoes, beans, and spices, making it just as satisfying as the original dish made with ground beef.
To make this recipe even easier, you can prep the chili ahead of time and store it in the fridge for up to three days or freeze it for up to three months. When choosing the beans, I recommend a duo of creamy (cannellini or navy) and earthy (pinto, kidney, or black) varieties for the best texture. To preserve crunch, layer the Fritos just before baking. And feel free to use your favorite cheese or a vegan alternative. Any leftover chili can be repurposed into nachos, stuffed peppers, or a hearty chili mac.
Recipe information
Total Time
1 hour 30 minutes
Yield
6 servings
Ingredients
2
2
1
½
1
2
8
1
2
6
1–2
1
3
3
1
4
Need to make a substitution?
Preparation
Step 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.
Step 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).
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.