Chili Totchos

Crispy tator tots with a savory and slightly spicy chili, and topped with some creamy vegan cheese, these chili totchos are a great meal for any occasion! 

These totchos are also tasty without the jalapenos on top!

Recipe

Ingredients

For the chili:
1 tbsp. olive oil
1 onion, chopped
3 garlic cloves, minced
2 tbsp. all-purpose flour
2 tbsp. chili powder
1 - 28oz can crushed tomatoes
3 - 15oz can black beans, drained
2 tsp. vegetable bouillon
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1  1/2 cups TVP, hydrated

Other:
16oz bag frozen tater tots
8oz bag Violife Colby jack shreds
Jalapeno slices, for topping (optional) 

Directions

1. Preheat the oven and prepare the tater tots according to package directions.
2. While the tater tots are baking, heat the olive oil in a large pot over medium-high heat.  Add the onions and sauté for about 3 minutes or until fragrant. Add the minced garlic and cook for about another minute. 
3. Add the flour and chili powder to pot, stir until everything is well combined. Reduce the heat to medium and add the crushed tomatoes, black beans, vegetable bouillon, hydrated TVP, onion powder, garlic powder and cumin.  Stir until well combined.
4. Reduce to low heat and simmer for about 10 minutes.
5. Remove the tater tots from the oven and place on the plates of your choice. Pour the chili over the tater tots, sprinkle with the shredded cheese, and top with jalapenos and corn chips, if using. 
6. Enjoy while still warm!