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PEI Potato Chili

PEI Potato Recipe
2 cups  tomato juice  500 ml
2 cups  vegetable stock  500 ml
3  PEI Potatoes, diced  3
1  medium onion, chopped  1
2  small carrots, chopped  2
1  celery stalk, chopped  1
1  green or red pepper, chopped  1
2  garlic cloves, crushed  2
1  can 14 oz (398 ml) kidney beans  1
1  can 19 oz (540 ml) chopped tomatoes  1
1  cup dried green or brown lentils  250 ml
1  can 19 oz (540 ml) chickpeas  1
2 tbsp  chili powder  25 ml
1 tsp  dried oregano  5 ml
1/2 tsp  dried basil  2 ml
1/8 tsp  pepper  0.5 ml
1/2 cup  plain low-fat yogurt, optional  125 ml


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. Makes 8 servings. PEI Potato Board

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