Southwest Chili

Ingredients

• 3 1/2 cups chili ready tomatoes
• 3 1/2 cups light red kidney beans
• 1 3/4 cups sweet corn
• 2 tsp hot sauce
• 46 fl oz tomato juice
• 3 tbsps chili powder
• 1 large yellow onion, chopped
• 8 oz tri-color peppers
• 6 medium Idaho potatoes, diced
• 14 1/2 fl oz water
• 30 oz black beans

Directions

1. Peel potatoes and dice into small chunks. Chop onion into large pieces, Make sure peppers in blend are into smaller chunks.
2. Spray frying pan with cooking spray and lightly sauté peppers and onions. Frozen vegetables should be completely thawed and raw onions still slightly crunchy.
3. In a large pot, mix in all ingredients except for chili powder and hot sauce.
4. Add water, and cook on low to medium heat until potatoes are soft.
5. When potatoes soften, add chili powder and hot sauce to taste. Cook another 30 minutes on low heat. Serve.
6. Note: this chili (especially if very spicy) is best served sprinkled with shredded colby & monterey jack cheese. Also feel free to experiment with your favorite hot sauce.