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.
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.
Stir in beans, peppers & carrots. Cook over medium-low heat 25 minutes or until veggies are tender. [I added corn too]
Serve over rice, sprinkle with cheese. Yield – 6 cups