Chili with Potatoes, Tomatoes and Beans

This is one of those nice, hearty, stick-to-your-ribs meals. It's quick to make and reheats very well. For those who cannot tolerate wheat, this is a nice alternative. I found this recipe in the newspaper about 10 years ago.

Chili with Potatoes, Tomatoes and Beans

1 Tablespoon extra-virgin olive oil
1 medium onion, quartered and thinly sliced
1 14-1/2 ounce can diced tomatoes in juice (I use spicy tomatoes with jalapeno peppers or some with garlic)
1 large garlic clove, pressed
2 Teaspoons chili powder
½ Teaspoon oregano leaves
1-1/2 pounds (about 5 medium) unpeeled Yukon Gold or all-purpose potatoes, sliced ¼ inch thick
1 (15-ounce) can black beans, rinsed and drained
½ cup water
Salt and pepper, to taste
½ cup shredded extra-sharp Cheddar cheese

In a large nonstick skillet, heat oil. (if you do not have a nonstick skillet, heat up a large skillet, add the oil, and let it heat up) Add onion and sauté until softened and starting to brown, about 4 minutes.

Add undrained tomatoes, garlic, chili powder and oregano; mix with a large spoon. Add potatoes, beans, water, salt and pepper, and turn with large spoon to distribute evenly.

Cover and bring a to a simmer; adjust heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. If necessary, add more water to keep mixture juicy.

Sprinkle cheese over top; cover, remove from heat and let stand 1 minute or until cheese melts.

Serves 4. Reheats very well in a microwave (but you might need to add more water)