PEI Potato Chili
Main/Side Dishes
Ingredients
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 |
Directions
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.
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