Step 1- scrub potatoes and place whole in the bottom of the thermal cooker. I chose to use Yukon gold potatoes but russets and reds work too.
Step 2- cover with water and bring to a boil for 2-4 minutes. (Make sure that the top part of the pot fits on top of the potatoes and water so air space is used up).
Step 3- Mix together some freeze dried onions, carrots, beans, and mushrooms (fresh could be used for sure, but I was in a huge hurry so I used some freeze dried food storage). Add the correct amount of water and some chili powder and bring to a boil.
Step 4- Place both pots into the thermal cooker and close. Come back in 2 or more hours. Season the chili with a little salt and maybe some left over tomato sauce. Adjust the chili seasoning if necessary.
Step 5- Enjoy!