Vegetable Chili Chowder

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 sweet green pepper, diced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (28 ounce) can tomatoes, undrained and pureed
• 1 (19 ounce) can kidney beans, drained and rinsed
• 2 potatoes, diced
• 1 cup corn kernel
• 1 cup chicken stock
• 14 cup fresh parsley, finely chopped
• salt and pepper

1. In large saucepan, heat oil over medium heat.
2. Cook onion, green pepper and garlic for about 5 minutes or until softened.
3. Add chili powder and cumin.
4. Cook, stirring for one minute.
5. Add tomatoes, kidney beans, potatoes, corn, and chicken stock.
6. Bring to boil.
7. Reduce heat and simmer 15-20 minutes or until potatoes are tender and chowder has thickened.
8. Stir in parsley and season with salt and pepper to taste.

vegetable oil, onion, sweet green pepper, garlic, chili powder, ground cumin, tomatoes, kidney beans, potatoes, corn kernel, chicken stock, fresh parsley, salt

Taken from www.food.com/recipe/vegetable-chili-chowder-159815 (may not work)