Hearty and packed with spices, this simple weeknight vegetarian chili tater tot casserole is cooked in a skillet, covered with cheese and tater tots then finished in the oven. Cozy, Vegan or Vegetarian Chili Tater Tot Hotdish feeds a small crowd, and travels and freezes with ease! vegetarian + gluten free with vegan option | Disclosure: This post is sponsored by Frontier Co-op. All opinions are my own.
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.
What is a Hotdish?
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.
In Texas, we always called these types of recipes casseroles, but still, I’d yet to see any casserole of my childhood covered in tater tots. This is something I’d never forget.
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, garlic, rice concentrate, allspice and cloves and creates 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!
How To Make Vegetarian Chili Tater Tot Hotdish:
- Start by making the quick and easy vegetarian chili base in a cast iron skillet, sautéing flavor builders like onions, garlic, jalapeños and spices.
- Add the beans and broth then top with cheese and tater tots. For an easy vegan chili casserole, simply leave the cheese off.
- 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?
Vegetarian Chili Tater Tot Hotdish: 1/2 n’ 1/2 cheese, no cheese, or full cheese!
This vegetarian chili casserole recipe comes together quick and is made in one pan for an easy clean up so it’s ideal for a weeknight meal, cozy weekend night in and is easily portable to take to a social gathering. It makes excellent leftovers and is freezer friendly. 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, on Instagram, Twitter, and Facebook. Be sure to show how you #CookWithPurpose!
For another mouthwatering gluten free and vegan chili recipe, check out my Kabocha (Pumpkin) Two Bean Chili recipe!
Vegetarian Chili Tater Tot Hotdish
Hearty and packed with spices, this simple weeknight chili is cooked in a skillet, covered with cheese and tater tots then finished in the oven. Cozy, vegan or Vegetarian Chili Tater Tot Hotdish feeds a small crowd, and travels and freezes with ease! vegetarian + gluten free with vegan option
Ingredients
- 1 1/2 tsp Coconut Oil unrefined, virgin
- 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)
- 2 Tbs Tomato Paste
- 1 C (245g) Fire Roasted Tomatoes + juice 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
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 occassionally. 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.
Recipe Notes
*Find masa harina in the bulk bins or in the Mexican food isle in major grocery stores. The flavor and richness masa flour imparts takes this chili from ordinary to special. It can be omitted however and the chili won't be quite as thick. If so, reduce the vegetable broth by 1/4 C (56g).
**I generally use canned beans for this recipe. Black beans would be a good sub for either pinto and/or kidney beans. Look for cans without BPA lining and organic if possible.
m says
April 15, 2019 at 8:51 amHi. 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?
Traci says
April 15, 2019 at 9:44 amHello 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 Enchilada Sauce, Slow Cooker Taco Soup, 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!
Joanna says
May 12, 2019 at 10:29 pmHello, 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.
Traci says
May 13, 2019 at 12:04 pmHi Joanna! That’s a great tip! Thank you for sharing.
Sherrie says
February 5, 2019 at 4:28 amLoved it! So good. Thank you for such a great recipe. It will definitely go into the rotation.
Traci says
February 5, 2019 at 12:56 pmHi Sherrie! Thank you so much for coming back and leaving a note! So happy to hear!
Lori Riddle says
February 2, 2019 at 1:37 pmThis just made me change my mind about what I’m serving Super Bowl Sunday! My mouth is watering just thinking about it!
Rhonda says
February 3, 2019 at 5:16 pmThis is what we’re having Superbowl Supper, too! Still working on it.
Karen says
March 13, 2018 at 5:50 pmFamily loved it tonight and our skillet was empty! Easy and so tasty. Thanks for another great recipe.
Traci says
March 13, 2018 at 6:56 pmHooray! Thank you so much for your note Karen! So happy to read this!
Becky says
March 2, 2018 at 11:22 amThis 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.
Traci says
March 2, 2018 at 11:59 amHooray! 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!
Krystal G says
February 4, 2018 at 12:18 pmMaking 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!!!
Traci says
February 10, 2018 at 1:20 pmThank you for your note Krystal! I hope you and all the Pats fans enjoyed it!
cakespy says
January 31, 2018 at 4:15 amLOVE THIS so much!! I love how it has the kitsch factor of hot dish but is actually something I would eat!!
Traci says
February 10, 2018 at 1:20 pmHooray! Loved hearing it, cakespy! :D
Emily says
January 19, 2018 at 8:48 amI just tried a tator tot hot dish a few months ago and we loved it! Such a fun and easy way to go, especially when you don’t have time to make crust. Love your idea to layer them on top of a veg chili!
Traci says
January 25, 2018 at 8:45 amSO fun and what an easy ‘crust’, right? And it does come together so quick.
parth rathod says
January 16, 2018 at 8:42 pmThis will be my next family dinner recipe,
thank you for sharing
Traci says
January 25, 2018 at 8:44 amI hope you and your’s enjoy it Parth!
Izzy @She Likes Food says
January 16, 2018 at 7:24 pmI have most definitely heard of a hot dish!! But, I don’t actually think I’ve ever eaten one before haha! I love that you made such a delicious looking vegetarian version! Tater tots are one of my weaknesses and I love chili, so I know I would eat so much of this :)
Traci says
January 25, 2018 at 8:43 amI don’t think I’ve ever had a ‘real’ hotdish… just this take on them! I know you’d love this, Izzy – because we’re tater tot twinning! :D
Aysegul Sanford says
January 16, 2018 at 6:58 pmThis, I call, vegetarian dish on steroids. Seriously Traci, you outdid yourself with this one. I LOVE tater tots. They are my weakness, but I have never seen them served this way. Amazing.
I know I’ll be making this soon.
Cheers my friend.
PS: that stop motion tho. 😋
Traci says
January 25, 2018 at 8:42 amLOL! I’m SO with you on tater tots, Aysegul! I hope you love it ! xo
Christina says
January 16, 2018 at 2:18 pmDude, this is SO perfect for the super bowl or any day of the week! Tater tots are a weakness of mine so this recipe wouldn’t last a nanosecond in my house, it looks mouthwatering!!! Awesome job :)
Traci says
January 25, 2018 at 8:41 amI’m with ya on the tater tots, Christina! Thank you for your note!
Sarah @ Making Thyme for Health says
January 15, 2018 at 5:16 pmI’ve never heard of a hotdish until now! What a brilliant idea to put tater tots on top of a casserole, lol. Looks like total comfort food and only you could style it so beautifully. ;)
Traci says
January 24, 2018 at 4:32 pmLOL… I’m with ya, Sarah! OMGeee those tater tots… :D
Asha Shivakumar says
January 15, 2018 at 2:59 pmYou make some of the most mouthwatering dishes I’ve seen. This is absolutely delicious looking and I will be getting those tater tots very soon. Seriously, I could eat a lot of this.
Such pretty pictures.
xx
Traci says
January 24, 2018 at 4:31 pmThank you Asha! Back at ya my dear! xo
Sarah | Well and Full says
January 15, 2018 at 1:49 pmI’m not going to lie… I’ve never LOVED hotdishes. But when I saw this recipe, I was immediately intrigued and had to find out more! I absolutely love chili, and it sounds extra delicious topped with tater tots!! Maybe it’s a mental thing where I need to think of it as a tot-topped chili, and not a hotdish. Anyways, I know I’ll be putting tater tots on top of my next batch of chili ;) Hugs, Traci!!
Traci says
January 15, 2018 at 2:02 pmOh no! I’ve never had one, Sarah… I go back and fourth when titling a recipe. Sometimes it’s close to the real deal, other times, not so much. I considered calling this something different, but landed on hotdish. But so it is… Skillet Tater tot topped chili! FTW! I hope you and your’s enjoy my dear! xo
Tessa | Salted Plains says
January 15, 2018 at 7:36 amOmg! This is fabulous. I love your variation, Traci! I cannot wait to make this and I know Heath will love it too. <3
Traci says
January 15, 2018 at 2:00 pmIt’s a win-win, Tessa! xo
Laura | Tutti Dolci says
January 13, 2018 at 9:57 pmSuch great flavors, this is the perfect winter comfort meal!
Traci says
January 15, 2018 at 2:00 pmTotal comfort food, Laura!
Liz says
January 13, 2018 at 7:12 amI am absolutely in LOVE with this dish! I’m going to the store to buy tater tots ASAP. Can’t wait to try!
Traci says
January 15, 2018 at 1:59 pmlol! You’re going to love it Liz! :D
Kelly Mulcair says
January 12, 2018 at 4:36 pm“just bury me in tater tots” – love it! Okay, so you’ll laugh at me but I just discovered what a tater tot is about a year ago courtesy of my American friends (an American iconic jewel for sure ;-) I still haven’t tasted one yet! You sure make an enticing case for them in your beautiful chili dish Traci. Those warming spices and fresh avo topping, cozy and delicious! So well illustrated too.
Traci says
January 15, 2018 at 1:59 pmLOL – its true, Kelly! A year ago!? And how?! Think crispy on the outside, soft and pillowy on the inside.. a little bite size dreaaaam!
amisha says
January 12, 2018 at 3:18 pmI LOVEEE This recipe!! It sounds osooooo delicious!!! I need to get those tater tots, and make this recipe!! I swear my mouth was watering while reading your blog post, and the recipe. It has everything, carbs, protein, vegetables, spices, YUM! And I say this with every post, and I will say it again, I simply love your lighting and photography … ALWAYS!
Traci says
January 15, 2018 at 1:58 pmI know you’d love this, Amisha! And the tater tots are a nice break from homemade ;D . Thank you for your sweet words xo
Cookbook says
January 12, 2018 at 12:11 pmYour photography is gorgeous! I bet it tastes as good as it looks!
Traci says
January 15, 2018 at 1:57 pmThank you so much, Cookbook!
geraldine | Green Valley Kitchen says
January 12, 2018 at 8:33 amOh my goodness – this looks absolutely delicious, Traci! This would be gone in a flash at my house. What a wonderful idea – I’ve never heard the term hotdish but I’ve seen tater tot covered casseroles – but none as enticing as this one. I saw this in my pinterest feed this morning and already pinned it! Just gorgeous, T!
Traci says
January 12, 2018 at 12:02 pmYay! Total comfort food, Geraldine! We looooove this one. I try to shove some of leftovers into the freezer, but they don’t last. Thaaank you for your PIN!! xo
Mary Ann | The Beach House Kitchen says
January 12, 2018 at 7:36 amOMG Traci! This would be a total hit at our house. Even Mr. Picky would go for this one, especially with his favorite tots on top! It’s the perfect hearty dish for winter. I love Frontier Coop’s line of spices!
Traci says
January 12, 2018 at 11:59 amLove it, Mary Ann and LOLOLOL!!!
Jean says
January 12, 2018 at 6:41 amIt will reach 62 here today northwest NJ but will drop to 7 tonight so I guess it’s back to chili weather! One of my best friends is from Minnesota so I learned about the hotdish many years ago. While I’ve never been a big tater tot fan this chili looks too darn cute not to try!
Traci says
January 12, 2018 at 12:00 pmOh goodness… it’s going to get cold! It’s back to chili, Jean! I hope you enjoy the recipe! :D
Liz @ Floating Kitchen says
January 12, 2018 at 4:43 amI made my first tater tot casserole this year as well (for oh my veggies) and as soon as I had a bite I was like “oh so this is what the fuss is all about”. Lol. It’s just not a dish we have here in New England, so I never experienced it growing up. But damn, it’s tasty! Yours looks so hearty and perfect for cozy Winter days!
Traci says
January 12, 2018 at 11:53 amOH my goodness! That’s what all the fuss is about …. (I gotta go find your recipe!). It’s soooo good, right? I’m with you, Liz… especially for these cold, rainy daaays!
Marianne says
January 12, 2018 at 4:12 amHi there !
This dish looks amazing, but I have one problem…… What are Tater Tots ?
I live in Switzerland so I just have never heard of them, are they potato balls ? What are they composed of ?
Thanks for your answer
Marianne
Traci says
January 12, 2018 at 11:42 amHello Marianne! Tater tots are little bundles of shredded potatoes. Crispy on the outside, soft and pillowy on the inside :D Here in the US, we can buy them in the frozen section of the grocery store, or you can make your own. Izzy has a homemade recipe on her site you might like: https://www.shelikesfood.com/4-ingredient-zucchini-tater-tots/ I hope this helps, Marianne!