Southwest Chili

Ingredients

• 2 tsp hot sauceNutrition
• 3 1/2 cups light red kidney beansNutrition
• 46 fl oz tomato juiceNutrition
• 3 tbsps chili powderNutrition
• 3 1/2 cups chili ready tomatoesNutrition
• 1 3/4 cups sweet cornNutrition
• 1 large yellow onion, choppedNutrition
• 6 medium Idaho potatoes, dicedNutrition
• 14 1/2 fl oz waterNutrition
• 8 oz tri-color peppersNutrition
• 30 oz black beansNutrition

Directions

1. 1Peel potatoes and dice into small chunks. Chop onion into large pieces, Make sure peppers in blend are into smaller chunks.
2. 2Spray frying pan with cooking spray and lightly sauté peppers and onions. Frozen vegetables should be completely thawed and raw onions still slightly crunchy.
3. 3In a large pot, mix in all ingredients except for chili powder and hot sauce.
4. 4Add water, and cook on low to medium heat until potatoes are soft.
5. 5When potatoes soften, add chili powder and hot sauce to taste. Cook another 30 minutes on low heat. Serve.
6. 6Note: this chili (especially if very spicy) is best served sprinkled with shredded colby & monterey jack cheese. Also feel free to experiment with your favorite hot sauce.

Nutrition per serving

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