1 soyrizo link, crumbled
1 (15-ounce) can chili beans, drained
2 cloves garlic, minced
3/4 tablespoon onion powder
1/2 tablespoon cumin powder
1 (15-ounce) can fire roasted tomatoes
1 (11-ounce) can southwest style corn, drained
1 bag original Fritos
vegan sour cream (optional, I buy Toffuti brand or make Tofu Sour Cream)
1) In a large nonstick skillet, combine soyrizo, chili beans, garlic, onion powder, and cumin. Saute over medium heat for 2 to 3 minutes.
2) Partially drain the fire roasted tomatoes by opening the can, but keeping the lid on. Turn over the can in the sink one time, but don't compress the lid to force liquid out. Add tomatoes and corn to the skillet. Simmer for approximately 5 minutes, or until liquid from the tomatoes has evaporated.
3) Place a thick layer of Fritos in a bowl and spoon several scoops of chili on top. Top with a few dollops of sour cream. Chow down on some yummy nostalgia.
Source of recipe: i just remembered Frito Pie from my childhood and wanted to make it vegan style!