I'm always in the market for good meatless main dishes. I think people eat too much meat. If we're not careful, we could eat it with every meal every day and not think twice about it. This potato chili is a filling way to pack in the nutrients without using meat. It's a slow-cooker meal, which is a bonus. I got the recipe from Better Homes and Gardens, and I'd say it's pretty good -- definitely worth making every now and then. The cheese really makes the dish.
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 c. chopped onion
2 stalks celery, chopped
1 c. frozen peas
1 c. chopped green bell pepper
1 can cream of mushroom soup
4 cloves garlic, minced
1/4 tsp. black pepper
1 tsp. dried thyme
3 small-medium potatoes, cut into 1/4-inch slices
Shredded cheddar cheese
Combine all ingredients except for cheese and potatoes in large bowl. Spoon half of bean mixture into slow cooker. Top with sliced potatoes. Spoon remaining half of mixture over potatoes. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours. Top individual servings with shredded cheese.