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Vegetarian Chili Tater Tot Hotdish Recipe

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4.1 from 54 reviews

This Vegetarian Chili Tater Tot Hotdish is a comforting, hearty casserole featuring a flavorful chili base made with pinto and kidney beans, fire roasted tomatoes, and a medley of spices. Topped with golden, crispy tater tots and melted cheddar cheese, it’s a perfect blend of textures and flavors—a satisfying meal ideal for weeknights or casual gatherings.

Ingredients

Vegetables & Aromatics

  • 1 1/2 tsp Vegetable Oil (coconut or olive oil preferred)
  • 1 1/2 C (190g) Purple Onion, chopped (about one medium)
  • 1 C (125g) Green Bell Pepper, chopped (about one medium)
  • 1 Tbs Pickled Jalapenos, diced small
  • 1 Tbs Garlic, minced

Spices & Seasonings

  • 1 1/2 Tbs Chili Powder (organic recommended)
  • 2 tsp Black Pepper, ground
  • 1/2 tsp Fine Sea Salt
  • 1 1/2 Tbs Masa Harina (a corn flour, see notes for substitution)
  • 1 Tbs Dried Oregano

Base Ingredients

  • 2 Tbs Tomato Paste
  • 1 C (245g) Fire Roasted Tomatoes with juice, diced
  • 1 1/4 C (280g) Vegetable Broth
  • 2 C (425g) Pinto Beans, cooked and drained (one can)
  • 2 C (425g) Kidney Beans, cooked and drained (one can)

Toppings

  • 20 oz (567g) Prepared Tater Tots
  • 1 1/2 C (115g) Cheddar Cheese, shredded (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (205°C) and position the oven rack in the center to ensure even cooking.
  2. Sauté Vegetables: Heat the vegetable oil in an oven-safe 10″ (25cm) skillet over medium-low heat until shimmering. Add the chopped onions and green bell peppers, cooking them for about 9-10 minutes until softened and slightly charred, stirring occasionally for even cooking.
  3. Add Jalapeños, Garlic, and Spices: Stir in the diced pickled jalapeños and minced garlic. Then sprinkle in the chili powder, black pepper, fine sea salt, and masa harina. Stir continuously for about one minute, letting the spices coat the vegetables and toast slightly to enhance their flavor.
  4. Add Tomato and Beans: Mix in the tomato paste, fire roasted tomatoes with their juice, vegetable broth, dried oregano, and drained pinto and kidney beans. Warm the mixture to a simmer gently, then remove the skillet from heat. Taste and adjust seasoning as needed for salt and spice levels.
  5. Add Cheese and Arrange Tater Tots: If using, sprinkle shredded cheddar cheese evenly over the chili mixture in the skillet. Then arrange the tater tots over the top of the cheese (or directly over the chili if skipping cheese) in a circular pattern to cover the surface uniformly.
  6. Bake: Place the skillet in the preheated oven and bake for 30 minutes. Bake until the tater tots turn golden and crisp, and the chili underneath is bubbling and hot throughout.
  7. Serve and Store: Serve the hotdish garnished with optional toppings such as avocado slices, additional jalapeños, cilantro, green onions, or sour cream. Store leftovers in a lidded container in the refrigerator for up to three days, or freeze for up to two weeks.

Notes

  • Masa Harina Substitute: If masa harina is unavailable, you can substitute with cornmeal or corn flour, though the texture may vary slightly.
  • Beans: Using canned beans cuts down on prep time. If using dried beans, soak and cook them beforehand.
  • Cheese: The cheddar cheese topping is optional; you can adjust the amount or omit it for a dairy-free version.
  • Leftovers: This dish keeps well in the fridge and can be frozen. Reheat thoroughly before serving.

Find it online: https://justsosavory.com/vegetarian-chili-tater-tot-hotdish-recipe/