Hearty and packed with spices, this simple weeknight vegetarian chili tater tot casserole is cooked in one pan, featuring two kinds of beans, covered with cheese (optional) and tater tots then finished in the oven. This recipe is vegetarian, easily gluten free, and easily vegan. [ see recipe VIDEO in recipe card ] | This post is sponsored by Frontier Co-op.
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Vegetarian Tater Tot Casserole Hotdish
What’s this casserole called a hotdish? Have you heard of them?
I didn’t even know it existed until I’d been blogging for a while. Seeing variations of this Midwestern casserole on Pinterest and Instagram had me exploring ways to create my own sort with a bit of my Texas roots spin
A hotdish is a casserole baked in one dish, served hot and generally consists of a starch, meat, vegetables and canned soup. While this vegetarian tater tot casserole doesn’t fully fit the traditional definition of a hotdish, there are so many ways and variations, I figured I could get by squeezing one more in.
Where I grew up in Texas, we always called these types of recipes casseroles, but still, I’d yet to see any tater tot casserole, without meat, of my childhood covered in tater tots. This is something I’d never forget.
If you enjoy homemade chili, soups and stew recipes, you’ll enjoy this cozy chili recipe.
The Best Ingredients
This easy gluten free vegan or vegetarian chili tater tot hotdish relies heavily on spices to create its hearty and mouthwatering flavors. A must in any chili recipe is high-quality chili powder. Frontier Co-op’s Organic, Non-GMO Chili Powder is a blend of spices including chili pepper, cumin, oregano, coriander, and garlic, to create a robust yet balanced flavor that’s not too spicy. I use it in all my chili recipes, and then some.
To take the spicy up in this vegetarian tater tot casserole, I’ve saved that job for jalapeños – as always, add more to taste or pile fresh or pickled on top!
Quick Guide: How To Make Chili Tater Tot Casserole Hotdish
This recipe comes together in one pan! Could it get any easier? In summary, here’s how to make it (see recipe card below for details):
- First, start by making the quick and easy vegetarian chili base in a cast iron skillet, sautéing flavor builders like onions, garlic, jalapeños and spices.
- Next, add the beans and broth then top with cheese and tater tots. For an easy vegan chili casserole, simply leave the cheese off.
- Last, pop it in the oven for about 30 minutes and what emerges is a completely mouthwatering vegetarian casserole (just bury me in tater tots… mmmK?).
A hearty gluten free chili underneath melty cheddar and crispy tater tots. Omit the cheese and this recipe easily becomes a fabulous vegan chili tater tot casserole. Serve with a variety of toppings to make it your own, like green onions, cilantro, avocado, jalapeños, pepita crema and/or sour cream.
I know what you may be thinking…. more cheese on top?
Pro Tips
- The Beans: Black beans are also lovely in this dish. Sub black beans for kidney or pinto for a delicious variation. While canned beans are so convenient, you can use Home Cooked Black Beans and/or Pinto Beans in this recipe.
- Freezer Friendly? Yes Please! This vegetarian tater tot casserole makes excellent leftovers and is freezer friendly.
- Vegan Friendly? You got it! Omit the cheese or use your favorite plant based cheese to make this a vegan chili tater tot casserole. You can make it 1/2 n 1/2 for cheese lovers and cheese avoiders!
- While the ingredient list looks long, it’s mostly pantry staples. Do not let it deter you!
To learn more about member owned, responsible to people and planet Frontier Co-op, their spices and work, find Frontier Co-op on their website. Be sure to show how you #CookWithPurpose!
More Vegetarian Chili Recipes to Love
- Vegetarian White Bean Chili with 3 Beans
- Pumpkin Two Bean Chili
- Slow Cooker Vegetarian and Vegan Chili
Vegetarian Chili Tater Tot Hotdish
Ingredients
- 1 1/2 tsp Vegetable Oil I like coconut or olive oil
- 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
- 1 1/2 Tbs Chili Powder I use Frontier Co-op, organic
- 2 tsp Black Pepper ground
- 1/2 tsp Fine Sea Salt
- 1 1/2 Tbs Masa Harina *see note for sub and more info
- 2 Tbs Tomato Paste
- 1 C (245g) Fire Roasted Tomatoes + juice diced, freeze the leftovers
- 1 1/4 C (280g) Vegetable Broth
- 1 Tbs Dried Oregano
- 2 C (425g) Pinto Beans** (see note) cooked, drained (one can)
- 2 C (425g) Kidney Beans cooked, drained (one can)
- 20 oz (567g) Prepared Tater Tots
- 1 1/2 C (115g) Cheddar Cheese shredded, optional
Instructions
- Preheat oven to 400F (205c). Set oven rack in center of oven.
- Into an oven safe 10" (25cm) skillet (I use cast iron), add the oil and heat until shimmering. Add the onions and bell peppers. Cook on medium-low for about 9-10 minutes, or until softened, stirring occasionally. Charring is good.
- To the skillet, stir in the jalapeños and garlic. Sprinkle in the chili powder, ground black pepper, salt and masa harina. Stir to coat vegetables, about one minute. Stir in the tomato paste, tomatoes, broth, oregano, and beans. Warm to a simmer, then remove from heat. Taste for salt adjustment, reseason if needed.
- Sprinkle the cheese over the top if using (or 1/2 the amount for those who may not want cheese), then arrange the tater tots on top of the cheese (or over the chili) in a circular pattern. Bake in a 400F preheated oven for 30 minutes, until tater tots are golden and crisp and the chilly is bubbling underneath.
- Serve with avocado, jalapeños, cilantro, green onions, and/or sour cream. Store in a lidded container in the refrigerator for up to three days. Freeze for up to two weeks.
Video
Notes
- Mexican Inspired Tofu Tacos
- Hearty Vegetarian Crock Pot Chili
- Vegetarian White Bean Chili
- Roasted Corn Zucchini Fritters
Like everything else I make from this blog, it’s delicious and worth making time and againl
Thank you for your note and sending a smile, April! Love hearing this!
We tried this tonight & it was delish! Wondering the best way to reheat leftovers. In the oven to prevent soggy tater tots? Thanks in advance!
Hi Jennifer.. Thank you for your note and giving the chili a go! We don’t want soggy tater tots… I would reheat in the oven at 350F covered loosely with foil after about 5 minutes so the tater tots don’t get too dark… I’m thinking 15 minutes total. I hope this helps!
Great recipe. I made it and shared with my Minnesota native neighbors. It was a hit, even though I misinterpreted the ingredients and used 2 cans if each bean instead if 2 cups. I’m naming it again for family, and I don’t want to change what I did. My question is whether using more masa harina would be appropriate since the original was a little thin. Again, love this even my weird version.
Hi Maunone! Thank you for your note and giving the chili a go! This is one of my favorite recipes :D . Glad the beans worked out… yes, you can add more Masa harina. I’d go with another 1/2 – 1 tablespoon. If you find the mixture too thick, you can add some water or bean liquid to thin (be sure to save it when draining the beans). I love your version!! Let us know how it goes.
I made this without the masa due to allergies. I only used 1 tsp of pepper but otherwise followed the recipe. This was a great hot dish and very filling. Thanks Traci, another one to save.
Hi Mary! Hooray for a tasty hot dish! Thank you for your note and giving the recipe a go. SO happy to hear!
Hi Traci!! You are my hero!! You could win a million dollar cooking contest with this!! I made this exactly as you recommended today. Including ALL of your toppings. Never knew that vegetarian could actually be SOOO good!! I bought coconut oil(wow), the masa harina(amazing) ,the better than boulion (vegetable)(flavorful),frontier seasonings (so fresh)& paste(yum) Never used any of these before. I will keep it exactly as written. This is a life enhancing recipe. Especially, here in my tiny Southern Il village where the population is about 300. (45 miles from Carbondale). I plan to make this hotdish for the rest of my days. Often. So easy & fast. Looking forward to making many of your other recipes very soon!! Thank you once again!!!!!
Hi Laura! Your note totally made my day! Ingredients truly make all the difference. Thank you for coming back and sharing with me, and giving the recipe a try. Can’t wait to hear what you try next… (beyond the fritters!). :D
I loved this recipe! It was easy to make and of course, had left overs. That’s always a win! I had to make a couple of changes because of ingredients I did and did not have. I had red pepper not green. No jalapeños so I used another pepper I had. Great weeknight meal!
Hi Joy! Thank you for your note and sharing your tips about using what you had on hand. Leftovers FTW! So happy to hear you enjoyed the hotdish!
LOVE THIS! Have made 2 weeks in a row, and I claim all of the leftovers for my lunch the next day 😂
I never found the masa harina, but I only add a T or 2 of broth and it’s perfect.
Hii Autumn! Thank you so much for your note and rating! So happy to hear you’re enjoying the recipe, even without the masa! Hooray!
Made this tonight and it was great. I used sweet potato tater tots which were delicious.
SO happy to hear Cathy! Thank you for your note, rating and giving the recipe a go! Hooray for sweet potato tater tots!
Hi. What can you sub for the masa harina? I don’t want to buy a whole bag just to use a little bit here. Any suggestions?
Hello M! Unfortunately there’s really no sub as it has a very unique flavor. If you like, you can try grinding down corn chips in a food processor or blender (although I’ve not tried it), it’ll offer some of the flavor and thickening power missing from Masa Harina. If you’re not sure how you would use the masa harina in other recipes, you can try my Corn and Zucchini Fritters, and my Tofu Tacos. It lasts for a long time, and because it adds so much flavor and thickening, I keep it as a pantry staple. I hope this helps!
Hello, I frequently take a white or yellow corn tortilla and pulverize it in a food processor or mini prep processor. Then follow the recipe measure.
Hi Joanna! That’s a great tip! Thank you for sharing.
Loved it! So good. Thank you for such a great recipe. It will definitely go into the rotation.
Hi Sherrie! Thank you so much for coming back and leaving a note! So happy to hear!
Family loved it tonight and our skillet was empty! Easy and so tasty. Thanks for another great recipe.
Hooray! Thank you so much for your note Karen! So happy to read this!
This was excellent! Received rave reviews from my roommates. Loved the quick chili and how you can easily adapt spices, veggies, beans, etc for your own tastes and what you have in the pantry. Served with avocado, greek yogurt (in place of sour cream), cilantro, and lime wedges. The crispy & cheesy tots on top were delicious with the chili. Thanks for the recipe; this one’s getting saved in my recipe box.
Hooray! Thank you so much for your note Becky! Lucky roommates! The avo and greek yogurt sounds fabulous… and I’m SO with you on the crispy & cheesy tots on top (OMGeeee). So happy y’all enjoyed it!
Making this today for our Super Bowl party! Veggies, chili, cheese & tater tots – how can you go wrong! It was super easy to put together and smells amazing. Can’t wait to dig in! Thanks for posting this :) Go Pats!!!
Thank you for your note Krystal! I hope you and all the Pats fans enjoyed it!
SO fun and what an easy ‘crust’, right? And it does come together so quick.
I hope you and your’s enjoy it Parth!