Vegetable Potato Chili
From chefmeow 15 years ago
- 60 minutes to make
- Serves 6
This is a very comforting, very tasty and very impressive chili that is good all year round. I just made a big pot this past weekend and have had it for lunch two days this week and it never grows old. I add cayenne pepper to mine because i like it hot and spicy. Read more Enjoy See less
Ingredients
- 1 pound russet potatoes pared and cubed shopping list
- 1/2 cup carrots pared and sliced shopping list
- 2 teaspoons vegetable oil shopping list
- 1/2 cup celery chopped shopping list
- 1/2 cup white onion chopped shopping list
- 1 can corn drained shopping list
- 1 can diced tomatoes including liquid shopping list
- 16 ounce can pinto beans rinsed and drained shopping list
- 1/4 cup fresh or canned green chili peppers diced shopping list
- 2 cups water shopping list
- 1/4 cup chopped parsley shopping list
- 1-1/2 teaspoon chili powder shopping list
- 1 teaspoon dried oregano crushed shopping list
- 1/8 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon salt shopping list
- 1 cup shredded cheddar cheese shopping list
How to make it
- Sauté` potatoes and carrots in oil for 5 minutes.
- Add celery and onion then sauté until onion softens then add everything else except cheese.
- Bring mixture to a boil then reduce heat and simmer 1 hour or until mixture thickens slightly.
- Serve with grated cheese.
People Who Like This Dish 3
- Misty6786 Nowhere, Us
- dawnem67 Rudyard, MI
- chefmeow Garland, TX
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