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Chili Potatoes
Yield: 6 servings
Ingredients
- 3 8-ounce Idaho® potatoes, scrubbed
- 14 1/2-ounce can peeled whole tomatoes
- 19-ounce can dark red kidney beans, drained
- 7-ounce can whole kernel corn, drained
- 1-3 tablespoons chili powder
Directions
- Cut potatoes in quarters lengthwise; then cut wedges into one-inch pieces. Over medium-high heat, bring a large pot of water to boil. Add potatoes and return to boiling, cook for 7 - 8 minutes or until tender. Drain well.
- Return pot to the stove, reducing heat to medium. Add tomatoes, breaking them up with a wooden spoon. Add beans and corn. Add 1 tablespoon of the chili powder; taste and add more if desired. Add potatoes back to the pot and cook until mixture is heated through.
Estimated Nutritional Analysis per Serving:
261 calories, 1 g fat, 0 mg cholesterol, 315 mg sodium, 10 g protein, 57 g carbohydrates
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