Chili Potatoes


  • 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


  1. Cut potatoes in quarters lengthwise; then cut wedges into one-inch pieces.
  2. 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.
  3. Return pot to the stove, reducing heat to medium.
  4. Add tomatoes, breaking them up with a wooden spoon.
  5. Add beans and corn.
  6. Add 1 tablespoon of the chili powder; taste and add more if desired.
  7. Add potatoes back to the pot and cook until mixture is heated through.
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Yield: 6 servings
Calories: 261
Sodium: 315 mg
Fat: 1 g
Protein: 10 g
Cholesterol: 0

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