Ingredients:

• 2 T Mazola oil
• 1 lb Idaho potatoes, peeled and cut into 1/2" pieces
• 1 large onion, chopped coarsely
• 1 large green pepper, chopped
• 1 large clove garlic, chopped
• 2-3 T chili powder (to taste)
• 1 can whole tomatoes (16 oz)
• 1 can kidney beans, drained (16 oz)
• 1 cup water
• 1 can tomato paste (6 oz)
• 1 t dried oregano, crumbled
• 1/4 t crushed red pepper

Directions:

Saute potatoes, onions and green pepper in oil for 5 min. Add garlic and chili powder and cook 1 min. more, coating vegetables with the garlic and chili powder. Add tomatoes (with juice), kidney beans, water, tomato paste, oregano and crushed red pepper. Bring to a boil, reduce heat to simmer and simmer at least 30 min., until the potatoes are almost tender, and the mixture has thickened somewhat. NUTRITIONAL INFORMATION (per serving)

Nutritional Information

• Calories: 239
• Protein: 8 g
• Carbohydrate: 42 g
• Fat: 6 g
• Cholesterol: 0 mg
• Sodium: 640 mg

Recipe Source: Maine Potato Board

You may view this recipe on the AboutProduce.com web site at: http://AboutProduce.com/recipes/recipe.asp?recipe_id=720