Vegetarian Chili Tater Tot Hotdish

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.

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