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.
2 tablespoons vegetable oil1 pound potatoes, peeled and cut into 1/2 inch pieces1 large onion, chopped1 large green bell pepper, chopped1 garlic clove, minced3 tablespoons chili powder1 (14.5 ounce) can Red Gold® Diced Chili Ready Tomatoes 14.5 oz1 (15 ounce) can kidney beans, rinsed and drained2 cups Red Gold® Fresh Squeezed Tomato Juice 46 oz1 (6 ounce) can Red Gold® Tomato Paste 6 oz1 teaspoon dried oregano1/2 teaspoon crushed red pepper
- 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.
- 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.