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





you forgot that you sent a text message intended for that trusted friend to one of your suspected chili stealing roommates by accident… awkward
I wanted to make this and did not want to ask you for the recipe. This blog may be a god send.
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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Hey thanks for the link. I’m always looking for new recipes.
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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it is rainy and lame out (although, YAY SWEATERS) and i think i’m going to try to make this in my slowcooker while i’m at class one day. it should work, right?
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Just added to my MacGourmet recipe software! Look forward to trying it out. What size cans of beans are used?
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!”
Aw that makes me so happy! I’ll tell my mom…
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