Quick Idaho® Potato Chili


  • 4 large baked Idaho® potatoes
  • 1 15-ounce can chili (with beans and/or meat, as desired)
  • 1 15-ounce can kidney beans
  • 1 2-ounce can chopped green chilies
  • 1 15-ounce can vacuum-packed corn kernels


  1. Cut potatoes into quarters lengthwise, and then chop into large chunks, discarding peel if desired.
  2. Place all ingredients in a stockpot and stir to combine. Cook over medium heat for about 15 minutes or until hot.
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Calories: 551
Sodium: 1175 g
Fat: 7 g
Protein: 20 g
Cholesterol: 18 mg

Photo Credit:
Amy Raymond
(Recipe Photo Contest Winner)

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