Southwestern Veggie Tater Tot Chili Casserole

My family loves vegetarian meals like this veggie tater tot chili casserole. It is slightly spicy, and hearty which makes it a great meal for any cold winter’s day.

Let’s get started.

Saute onion and celery in a spoon of oil and seasoned with salt, pepper and garlic powder or garlic salt and a sprinkle of southwest seasoning or chili powder.

Cook until tender.

Once the onion and celery is tender, add a can of black beans that have been drained and rinsed.

Add corn. Saute 5 minutes.

Add diced red bell pepper.

Add remaining southwest seasoning and stir well.

Add 1 can tomato sauce. Stir well.

Add shredded carrot. Stir and cook about 10 minutes.

Place tater tot hashbrowns on top. I used a little over half a bag.

Sprinkle with shredded cheese and bake at 375F for 15 minutes.

Serve with yogurt or sour cream. You can also add extra shredded cheese if you like.

I enjoy eating this casserole with shredded lettuce and yogurt. It is so yummy!

Southwestern Veggie Tater Tot Chilli Casserole

1 onion, diced
1 celery stalk, diced
salt and pepper to taste
1/4 tsp garlic powder or garlic salt
1 to 2 tbsp southwest seasoning or chili powder
1 can black beans, drained and rinsed – about 2 cups of beans
1 cup corn
1/2 red bell pepper, diced
1 can tomato sauce
1 carrot, shredded or grated
1/2 bag tater tot hashbrowns
1/2 cup shredded cheese

Saute onion and celery in a spoon of oil and seasoned with salt, pepper and garlic powder or garlic salt. Add some of the southwest seasoning. Once the onion and celery is tender, add a can of black beans that have been drained and rinsed. Add corn. Saute for 5 minutes. Add red bell pepper. Add remaining southwest seasoning. Add tomato sauce. Add shredded carrot. Stir and cook about 10 minutes. Place tater tot hashbrowns on top. I used a little over half a bag. Sprinkle with shredded cheese and bake at 375F for 15 minutes.

enjoy from Our City Homestead to yours