2 tablespoons garbanzo bean miso (or mellow white miso if not soy-free)
2 tablespoons dijon mustard
1 clove garlic (minced)
0.25 teaspoon onion powder
pinch white pepper
sliced scallions (garnish optional )
fresh or pickled jalapenos (garnish optional )
cilantro (garnish optional )
vegan sour cream (garnish optional )
In a large pot or Dutch Oven, heat the avocado oil over medium heat. Add in the diced onion and salt. Sauté until the onion is translucent, about 7-10 minutes. Add in the garlic and sauté for another 30 seconds.
Add in the tomato paste, chili powder, cocoa powder, cumin and paprika. Saute until fragrant, about 2 minutes.
Add in the tomato sauce and 1 cup water. Stir to combine. Cover and simmer for 30 minutes. Check on the chili a few times to make sure it is not becoming too dry. Add in up to 1/2 cup water if needed.
Once the chili has simmered, add in the beans. Simmer for 10 more minutes. Add in the honey and stir to combine.
While the chili is simmering, preheat the oven to 425 degrees. Line a baking tray with a silicone baking mat. Rinse the potatoes with cold water and pat dry. Sprinkle the fries with the seasoning and toss to coat. Spread in an even layer on the pan. Bake until crispy, about 30 minutes, turning halfway through.
While the fries are baking, bring a large pot of water to a boil. Add in a big pinch of salt and the potatoes and carrots. Boil until tender, about 10-15 minutes. Reserve 1/2 cup of the cooking water and set aside. Strain the potatoes and carrots and add to a high speed blender.
Add the remaining sauce ingredients and the 1/2 cup of reserved water. Blend until smooth.
Arrange the fries on your serving tray of choice. Top with ladles of chili and drizzle with cheese. Garnish with scallions, jalapeños, and other toppings of choice.