Vegetable Potato Chili

[Guest guest]

Vegetable Potato Chili

 

1 lb. russet potatoes, pared and cubed

1/2 cup pared and sliced carrots

2 tsps. vegetable oil

1/2 cup (each) celery and chopped onion

1 can 12 ozs. corn, drained

1 can 16 ozs. drained tomatoes, including liquid

1 can 16 ozs. pinto beans, rinsed and drained

1/4 cup diced fresh Anaheim or canned diced green chili pepper

2 cups water

1/4 cup chopped parsley

1 1/2 tsps. chili powder

1 tsp. dried oregano, crushed

1/8 tsp. ground black pepper

1/2 tsp. salt

1 cup shredded lowfat cheddar cheese

 

Sauté potatoes and carrots in oil 5 minutes. Add onion and celery and sauté

until onion softens. Add remaining ingredients except cheese.

Bring mixture to boil, reduce heat and simmer about 1 hour or until mixture

thickens slightly Serve with shredded cheese.

Makes 4 to 6 servings.