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.
