Recipe - Spud Chili

1 lg Onion; chopped
2 tablespoon Oil
4 Cloves garlic; minced
1 Jalapeno; seeded & minced
1 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Ground allspice
1 teaspoon Dried basil
One half teaspoon Dried oregano
2 cn (14 One half oz) stewed tomatoes
3 cup Vegetable broth
3 Potatoes; scrubbed & minced
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 1015
mins.

Season with salt & pepper to taste.

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