*  Exported from  MasterCook  *

                                Spud Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lg            Onion -- chopped
   2      tb            Oil
   4      cl            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
  29      oz            Stewed tomatoes (2 cans)
   3      c             Vegetable broth
   3                    Potatoes -- scrubbed & diced
   1      md            Bell pepper -- finely chopped
  30      oz            Pinto beans (2 cans) -- 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 minutes. Add tomatoes with juice and
vegetable 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 minutes, stirring
occasionally. Add beans and cook another 10 to 15 minutes. Season
with salt & pepper to taste.  


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