Vegetarian Recipes: Spud Chili

Spud Chili

Serves 6

1 large onion, chopped
2 Tbs oil
4 cloves garlic, minced
1 jalapeno, seeded & minced
1 Tbs chili powder
1 tsp ground cumin
1 tsp ground allspice
1 tsp dried basil
1/2 tsp dried oregano
2 14.5-oz cans diced tomatoes
3 cups vegetable broth
3 potatoes, scrubbed & diced
1 medium bell pepper, finely chopped
2 15 oz. cans 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. Cook, uncovered, over med. heat for 15 mins, stirring occasionally. Add beans and cook another 10-15 mins. Season with salt & pepper to taste. Or cook in crock pot.

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