Chili Cheese Tater Tot Casserole
Chili cheese Tater Tot Casserole! Homemade bean chili with cheddar cheese and frozen tater tots on top. A fun way to enjoy beans!
Servings: 8 servings
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 package ground impossible or beyond meat optional
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 green bell pepper diced
- 1/2 tablespoon ground cumin
- 1/2 tablespoon smoked paprika
- 2 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 14.5 ounce can diced tomatoes undrained
- 8 ounce can tomato sauce
- 15 ounce can pinto beans drained
- 15 ounce can black beans drained
- 1 cup vegetable broth
- 1 cup shredded cheese cheddar regular or dairy-free
- Frozen tater tots
Instructions
- Preheat oven to 400 degrees F. Lightly spray a casserole dish with cooking spray and set aside.
- Heat a dutch oven over medium high heat. Add the oil, then the Impossible or Beyond (if using), onion, garlic, and bell pepper and cook until tender.
- Add the spices and cook another 30 seconds or so, then add in the canned tomatoes with their juice, tomato sauce, pinto beans, black beans, vegetable broth and simmer for 10-15 minutes, until warmed through.
- Taste, adjusting for seasoning, adding salt and pepper as needed.
- Add the chili to the prepared casserole pan and top with the shredded cheese. Place the tater tots on top; how many you use will depend on the size of your casserole dish. I used about 60!
- Bake for 20-25 minutes or until the tater tots are golden brown and crispy. Remove and let cool for five minutes before serving.
Notes
I like to add in a package of Beyond or Impossible if I have it. If you want to use this, then brown the meat along with the onion and bell peppers.