Vegan Chili Cheese Tots – ALL VEGGIES! No Junk


Vegan Chili Cheese Tots - ALL VEGGIES! No Junk - Rich Bitch Cooking BlogSo yesterday I made the most badass vegan chili ever. It was a ton of food so we made vegan chili cheese tots today using the leftovers which required the use of this vegan nacho cheese recipe. Damn! That plate of food was not even 500 calorizes. And this is all real food. Go buy some fancy tater tots from whole foods or some shit if you want the real deal (ours were from aldi) but tots are real food. Most vegan cheese isn’t real food but this vegan cheese sauce is so real you could make it if an apocalypse went down. This is some garden veggie cheese dip. Vegan comfort food at it’s finest and relatively low fat too! Only fat was in the tots. Holla!


  1. Cook 1/2 cup of dried bulgur (quinoa or rice for GF)
  2. Chop a carrot with a knife then pulse in a food processes till it’s ultra chopped. Do the same with a bunch of mushrooms. Chop 1/2 an onion, 1 clove of garlic and 1/2 a bell pepper with a knife only.
  3. In a large pot or skillet heat 1 TB oil and sauté all of the veggies for about 2 minutes.
  4. Rinse 2 cans of beans. Add beans & the bulgur to the skillet.
  5. Add a can of crushed tomatoes
  6. Add 1 TB cumin, 3 TB chili powder, 1 ts poultry seasoning, 1 ts brown sugar, dash of chili flakes & 1-2 ts salt. We added 1 ts chipotle powder for spicy & smoky flavor and a few dashes of hot sauce.
  7. Add a can of tomato sauce. Turn off heat, let the flavors do their thing. We garnished with sun dried tomatoes and olives (ADD THE OLIVES!)


  1. Boil or Steam 2 cups of peeled potatoes & 1 cup carrots
  2. Put cooked veggies in blender with 1/2 cup of water. Blend!
  3. Add 1-2 ts salt, 1/4 ts garlic powder. 1/4 ts onion powder & 1 TB citrus juice (I just used a whole lime)
  4. Add either 3 TB of oil OR water. Blend!
  5. Add 1/2 cup nutritional flakes. Blend! Add tiny amounts of water if it’s too thick to blend.

Now bake your tater tots, assemble  and ENJOY!

For more details on this recipe watch my video below.   The chili recipe was inspired by Panning the Globe & the cheese sauce recipe was inspired by Veggie on a Penny.






  1. This is so good. Made them like five times. Had to cut myself off. I never liked potato carrot “cheese” until I made yours. Love that shit.

    • That’s inspiring. It’s been a minute since I’m enjoyed this dish. I should totally make it soon.

      I wonder what’s different about our version of potato/carrot chz. If I don’t add enough oil to the chz then I get over it in a few bites. But if there’s enough oil it’s the greatest sauce ever & I can eat it all up.

      • I have no idea what’s different and I didn’t even use oil. Maybe I just screwed it up the first time I made it. I don’t even remember who’s recipe I used but it tasted like cardboard. My daughter loves it too. Thx!!

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