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PEI Potato Chili


Check out Plan all of your dinners for a week

from PEI Potato Board, Used with permission


2 cups (500 mL)               tomato juice

2 cups (500 mL)               vegetable stock

3                                      potatoes, diced

1                                      medium onion, chopped

2                                      small carrots, chopped

1                                      celery stalk, chopped

1                                      green or red pepper, chopped

2                                      garlic cloves, crushed

1 can (14 oz /398 mL)     kidney beans

1 can (19 oz/540 mL)      chopped tomatoes

1 cup (250 mL)                dried green or brown lentils

1 can (19 oz/540 mL)      chickpeas

2 tbsp (25 mL)                 chili powder

1 tsp (5 mL)                     dried oregano

½ tsp (2 mL)                    dried basil

%u215B tsp (0.5 mL)                 black pepper

½ cup (125 mL)               plain yogurt, optional


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.


8 servings

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