Potato Chili

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

Yield: 6 servings

Preparation Time: 15 min; Cook Time: 36 min

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 clove garlic, minced

3 1/2 tablespoons chili powder

1 can (14.5 ounce) Redpack Diced Tomatoes

1 can (15 ounce) kidney beans, rinsed and drained

2 cups Sacremento Tomato Juice

1 can (6 ounce) Redpack Tomato Sauce

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

Directions:

In a large stock pot or Dutch oven saute 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.

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.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.redpacktomatoes.com

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