Chili Pepper Chowder
Chef Jon Dornbusch

Ingredients:

2 quarts tomato juice 1 cup diced onion 1 cup diced celery 1 cup diced red bell peppers 1 cup diced green bell peppers 4 cups diced potatoes (peeled or unpeeled) 2 cups canned, drained kidney beans 1 tablespoon garlic (peeled, minced) 1 jalapeņo pepper (cored, seeded, minced) 1/2 teaspoon cayenne pepper 2 tablespoons chili powder 1 bunch scallions (trimmed, minced) 4 cups diced tomatoes 1/2 bunch chopped cilantro leaves Salt to taste

Instructions:

In a large, heavy-bottomed pot, combine ingredients through chili powder. Simmer 45 minutes. Add scallions, tomatoes and cilantro; simmer another 5 minutes. Season with salt.

Makes 1 gallon (4 L) soup or 12 entree servings.

Note: Note: You may keep leftovers refrigerated up to three days. Chowder also may be frozen.

Nutrition information: Nutrition facts per serving: 119 calories; .7 fat g; 5 percent calories from fat; 5 g protein; 25 g carbohydrates; 5.5 g dietary fiber

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