Vegetable Potato Chili

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#93117

serves/makes:

ready in:
1-2 hrs

ingredients

1 pound russet potatoes, pared and cubed
1/2 cup pared and sliced carrots
2 teaspoons vegetable oil
1/2 cup sliced celery
1/2 cup chopped onion
1 can (12 ounce size) drained corn
1 can (16 ounce size) diced tomatoes, including liquid
1 can (16 ounce size) pinto beans, rinsed and drained
1/2 cup diced fresh Anaheim or canned diced green chili peppers
2 cups water
1/4 cup chopped parsley
1 1/2 teaspoon chili powder
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded low-fat Cheddar cheese

directions

Saute potatoes and carrots in oil 5 minutes. Add celery and onion; saute until onion softens.

Add remaining ingredients except cheese. Bring mixture to a boil, reduce heat, and simmer about 1 hour or until mixture thickens slightly. Serve with cheese.

added by

Krabaisu

nutrition data

361 calories, 6 grams fat, 64 grams carbohydrates, 18 grams protein per serving.

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