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1 tablespoon oil
1 baking potatoes, peeled and cut into 1/2-inch pieces
1 (15-ounce) can STAGG®â€¯CLASSIC®â€¯Chili No Bean
1 (15-ounce) can petite diced tomatoes
1 bay leaf
½ cup raisins
½ cup halved pimento stuffed green olives
Hot cooked rice
Warmed flour tortillas, if desired


  1. In large skillet over medium high-heat, heat oil.  Cook potatoes in oil 8 to 10 minutes or until browned. Add chili, tomatoes and bay leaf. Simmer 5 to 6 minutes. Add raisins and green olives. Serve over rice with warmed flour tortillas, if desired.