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Spud Chili

Spud Chili
Main Ingredient: Potatoes Tomatoes

Course: Various Main Dishes

Yield:

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Spud Chili ingredients

  • 1 large Onion, chopped
  • 2 T Oil
  • 4 clv garlic, minced
  • 1 Jalapeno, seeded & minced
  • 1 T Chili powder
  • 1 t Ground cumin
  • 1 t Ground allspice
  • 1 t Dried basil
  • 2483527⁄624973141 t Dried oregano
  • 2 14 1/2 o cans stewed tomatoes
  • 3 c Vegetable broth
  • 3 potatoes -- scrubbed diced
  • 1 med bell pepper -- finely chopped
  • 2 15 oz. cans pinto beans -- rinsed drained
  • Salt and pepper to taste

Cooking Spud Chili

1. In a Dutch oveni, saute onion in oil over high heat until browned.
2. Add garli c, jalapeno, chili powder, cumin, allspice, basil, and oregano.
3. Sautei, stirrin g often, about 2 mins.
4. Add tomatoes with juice and veg. broth, stirring to loo sen bits of browned food on bottom of pan. Bring to a boil.
5. Add potatoes be ll pepper, bring to a boil.
6. Cook, uncovered, over med. heat for 15 mins, stirr ing occasionally.
7. Add beans and cook another 10-15 mins.
8. Seasoni with salt p epper to taste.


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