*  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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