Title: Spud Chili
Categories: Beans & ric, Main dishes, Vegan
Yield: 6 servings

1 lg Onion; chopped
2 tb Oil
4 Cloves garlic; minced
1 Jalapeno; seeded & minced
1 tb Chili powder
1 ts Ground cumin
1 ts Ground allspice
1 ts Dried basil
1/2 ts Dried oregano
2 cn (14 1/2 oz) stewed tomatoes
3 c Vegetable broth
3 Potatoes; scrubbed & diced
1 md Bell pepper; finely chopped
2 cn (15 oz) pinto beans; rinsed
-& drained
Salt & pepper to taste

In a Dutch oven, saute onion in oil over high heat until browned. Add
garlic, jalapeno, chili powder, cumin, allspice, basil, and oregano. Saute,
stirring often, about 2 mins. Add tomatoes with juice and veg. broth,
stirring to loosen bits of browned food on bottom of pan. Bring to a boil.
Add potatoes & bell pepper, bring to a boil. Cook, uncovered, over med.
heat for 15 mins, stirring occasionally. Add beans and cook another 10-15
mins.

Season with salt & pepper to taste.

Posted to MasterCook Digest by "Karen C. Greenlee"
on Dec 16, 1998, converted by MM_Buster v2.0l.