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.
