Tater's Vegetarian Chili

Tater's Vegetarian Chili

Tater's Vegetarian Chili

I seriously can’t believe I’m about to share this. I love to cook and when I do I like people to share my food and tell me what they think. Not with this. No, when I make vegetarian chili I hoard it all for myself. I eat it for three meals a day until it’s gone. I once sent a “trusted” friend to my apartment to guard it from my roommates while I was out. She later confessed to eating it herself. It is just that perfect.

I joke about my family not providing me any vegetarian-friendly dishes, but the truth is, this is my mom’s recipe and she makes me for me every time I’m home. It should really be called Mom’s Vegetarian Chili but every time she makes she calls it Tater’s. I suppose you could add some meat to it if you had to, but it doesn’t need it. Even my steak and potatoes dad eats (and enjoys) it.

This is the original recipe card she gave to me when I went to college so I could make it myself.

Guarded under lock and key

Guarded under lock and key

I’ll relay the recipe exactly as it was given to me.

Tater’s Vegetarian Chili

1 lg onion, coarsely chopped
1 tablespoon veg. oil [I use olive oil]
1 (28oz) can undrained whole tomatoes chopped [I use diced]
2/3c picante sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon oregano
1 large green & red peppers
2 large carrots, sliced
2 cans black beans, rinsed & drained

Saute onion in hot oil until tender. Add tomatoes, picante sauce, cumin, salt, and oregano. Bring to a boil; cover & simmer 5 min.

Sautee onion

Sautee onion

Add tomatoes and spices

Add tomatoes and spices

Stir in beans, peppers & carrots. Cook over medium-low heat 25 minutes or until veggies are tender. [I added corn too]

Add beans, peppers, carrots

Add beans, peppers, carrots

Serve over rice, sprinkle with cheese. Yield – 6 cups

19 thoughts on “Tater's Vegetarian Chili

  1. you forgot that you sent a text message intended for that trusted friend to one of your suspected chili stealing roommates by accident… awkward :)

  2. As one of said chili-stealing roommates (and possible recipient of the text message??), all I have to say is, this recipe is the siren of the food world. When smelled, the unlucky (or lucky, depending on how you look at it) victim CANNOT help but consume even if it means risking friendship. Moral: Unattended chili = Eaten chili. ‘Nuff said.

    P.S: I echo Glanz. Especially since I’ve already asked you for the recipe have a zillion times and always forget it.

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  4. I just made this chili and it is absolutely delicious and so, so easy! I also added the corn and will be eating it tonight over brown rice. I can tell I’m going to be using this recipe a lot! I think it would also be good over certain types of pasta!

    • wonderful! i’m so glad you like it. and yes, it’s great with pasta too. you will love having this one throughout the winter. it freezes and reheats really well but i usually eat it all quickly enough to not require long term storage. :)

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  12. My sister and I made this tonight for our mom for Mother’s Day. Came out pretty well! Everyone was wondering where I got the recipe; I enjoyed replying, “From this blog I found!”

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