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Prep Time: 15 Minutes Cook Time: 36 Minutes |
Ready In: 51 Minutes Servings: 6 |
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Got this off of the back of a Red Gold Tomatoes can. Have not tried yet but I intend to. Ingredients:
2 tablespoons vegetable oil |
1 lb potato, peeled and cut into 1/2 inch pieces |
1 large onion, chopped |
1 large green bell pepper, chopped |
1 garlic clove, minced |
3 tablespoons chili powder |
1 (14 1/2 ounce) diced chili ready canned tomatoes |
1 (15 1/2 ounce) can kidney beans, drained and rinsed |
2 cups tomato juice |
1 (6 ounce) can tomato paste |
1 teaspoon dried oregano |
1/8 teaspoon crushed red pepper flakes |
Directions:
1. In a large soup kettle sauté potatoes, onion and green bell pepper in oil for 5 minutes.
2. Add garlic and chili powder, cook an additional minute.
3. Be sure to coat the vegetables with the garlic and chili powder.
4. Add remaining ingredients and stir to combine.
5. Bring to a boil, reduce heat and simmer for 30 minutes or until potatoes are tender and the mixture has thickened.
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