PEI Potato Chili

Main/Side Dishes


Ingredient Amount
2 cups / 500ml tomato juice
3 PEI potatoes, diced
1 medium onion, chopped
2 small carrots, chopped
2 cups / 500ml vegetable stock
1 celery stalk, chopped
1 green or red pepper, chopped
2 garlic cloves, crushed
14 oz can / 398ml kidney beans
1 cup / 250ml dried green or brown lentils
1 tsp / 5ml dried oregano
19oz can / 540ml chickpeas
2 tbsp / 25ml chili powder
1/2 tsp / 2ml dried basil
1/8 tsp / 0.5ml pepper
1/2 cup / 125ml plain low fat yogurt, optional
19 oz can / 540ml chopped tomatoes


Wash lentils. Drain and rinse chickpeas. Combine all ingredients, except yogurt, in a heavy saucepan, cover and bring to a boil, reduce heat and simmer about 30 minutes, stirring occasionally, until lentils are tender. Dish into serving bowls and garnish with a dollop of yogurt, if desired.
This potato recipe is brought to you courtesy of PEI Potato Board.