PEI Potato Chili
A hearty and nutritious meal to warm you up!
Prep Time & Yield
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Serves 8
Ingredients
| 3 medium | Round White PEI Potatoes, diced |
| 2 cups (500 ml) | Tomato Juice |
| 2 cups (500 ml) | Vegetable Stock |
| 1 medium | Onion, chopped |
| 2 small | Carrots, chopped |
| 1 | Celery Stalk, chopped |
| 1 | Green or Red Pepper, chopped |
| 2 cloves | Garlic, crushed |
| 14 oz (398 ml) | Kidney Beans |
| 1 cup (250 ml) | Dried Green or Brown Lentils |
| 19 oz (540 ml) | Chickpeas |
| 2 tbsp (25 ml) | Chili Powder |
| 1 tsp (5 ml) | Oregano, dried |
| 1/2 tsp (2 ml) | Basil, dried |
| 1/8 tsp (0.5 ml) | Pepper |
| 1/2 cup (125 ml) | Yogurt, plain low fat (optional) |
| 19 oz (540 ml) | Tomatoes, chopped |
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.
Nutritional Information
Per Serving:
- Calories: 285 kcal
- Protein: 16.9 g
- Fat: 2.3 g
- Carbohydrates: 52.7 g
- Dietary Fibre: 15.6 g
- Sodium: 959 mg
- Potassium: 1076 mg