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Scalloped Potato Chili

Total Time

Prep: 10 min. Cook: 55 min.


10 servings (2-1/2 quarts)

Potatoes are a unique addition to ordinary chili. My mom used to serve this when I was growing up. My husband loves spicy food, so I put the chili powder on the table for him to add more. —Sherry Hulva, Decatur, Illinois


  • 1-1/2 pounds ground beef
  • 3/4 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 package (5-1/4 ounces) scalloped potatoes
  • 1 can (8 ounces) sliced mushrooms, drained
  • 1 cup water
  • 1 teaspoon salt
  • 3/4 teaspoon chili powder
  • Shredded Parmesan cheese


  1. In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, contents of potato package, mushrooms, water, salt and chili powder; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until potatoes are tender. Sprinkle with cheese.
If you're making Scalloped Potato Chili for a potluck, prepare it at home on the stove, then take it to the gathering in a slow cooker.

Nutrition Facts

1 each: 223 calories, 7g fat (3g saturated fat), 34mg cholesterol, 762mg sodium, 24g carbohydrate (4g sugars, 5g fiber), 17g protein.

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