A vegetarian and gluten free potato chili recipe that’s full of flavor and is stick-to-your-ribs good! Add sliced avocado, chopped scallions, sour cream or shredded cheese for even more deliciousness!
1) In a large pot or Dutch oven, heat the oil over medium high and saute the onion, garlic, and pepper until they begin to soften. Add all of the remaining ingredients except the potatoes and toppings. Bring to a boil, the reduce the heat to low and simmer with the pot partially covered for 25 minutes, stirring occasionally to prevent sticking.
2) Meanwhile, cook your Express Bake PotatOH Ruby Jubileez in the microwave according to package directions. When they’re cool enough to handle, dice them into 1/2″ pieces.
3) Add the potatoes and cook for about 5 minutes more, until everything is heated through. Serve with your choice of gluten free toppings.