Name: Potato Chili
Prep time: 15 min
Cook time: 36 min
Total time: 51 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 1 pound potatoes, peeled and cut into 1/2 inch pieces; 1 large onion, chopped; 1 large green bell pepper, chopped; 1 garlic clove, minced; 3 tablespoons chili powder; 1 can Red Gold Chili Ready Canned Diced Tomatoes 14.5oz; 1 can kidney beans 15 oz, rinsed and drained; 2 cups Red Gold Fresh Squeezed Canned Tomato Juice 46 oz; 1 can Red Gold Canned Tomato Paste 6 oz; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper

Break out your soup pot and fix up a batch of this delicious vegetarian chili! It’s ready in no time and packed with vegetables, beans – and flavor.

Ingredients

2 tablespoons vegetable oil
1 pound potatoes, peeled and cut into 1/2 inch pieces
1 large onion, chopped
1 large green bell pepper, chopped
1 garlic clove, minced
3 tablespoons chili powder
1 can Red Gold Chili Ready Canned Diced Tomatoes 14.5oz
1 can kidney beans 15 oz, rinsed and drained
2 cups Red Gold Fresh Squeezed Canned Tomato Juice 46 oz
1 can Red Gold Canned Tomato Paste 6 oz
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper

Instructions

Step one

In a large stock pot or Dutch oven sauté potatoes, onion and green bell pepper in oil for 5 minutes. Add garlic and chili powder and cook an additional minute. Be sure to coat the vegetables with the garlic and chili powder.

Step two

Add remaining ingredients and stir to combine. Bring to a boil, reduce heat and simmer for 30 minutes or until potatoes are tender and the mixture has thickened.