Spud chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; chopped |
| 2 | tablespoons | 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 |
| ½ | teaspoon | Dried oregano |
| 2 | cans | (14 1/2 oz) stewed tomatoes |
| 3 | cups | Vegetable broth |
| 3 | Potatoes; scrubbed & diced | |
| 1 | medium | Bell pepper; finely chopped |
| 2 | cans | (15 oz) pinto beans; rinsed & drained |
| Salt & pepper to taste | ||
Directions
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" <greenlee@...> on Dec 16, 1998, converted by MM_Buster v2.0l.