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. |