INGREDIENTS:

• 3 8-ounce Idaho Potatoes, scrubbed
  
• 14 1/2-ounce can peeled whole tomatoes
  
• 19-ounce can dark red kidney beans, drained
  
• 7-ounce can whole kernel corn, drained
  
• 1-3 tablespoons chili powder
  

DIRECTIONS:

1. Cut potatoes in quarters lengthwise; then cut wedges into one-inch pieces. Over medium-high heat, bring a large pot of water to boil. Add potatoes and return to boiling, cook for 7 - 8 minutes or until tender. Drain well.
   
2. Return pot to the stove, reducing heat to medium. Add tomatoes, breaking them up with a wooden spoon. Add beans and corn. Add 1 tablespoon of the chili powder; taste and add more if desired. Add potatoes back to the pot and cook until mixture is heated through.
   
   courtesy of Idaho Potato