Spud Chili

1 lg Onion; chopped
2 tb Oil
4 Cloves 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
2 cn (14 1/2 oz) stewed tomatoes
3 c Vegetable broth
3 Potatoes; scrubbed & diced
1 md Bell pepper; finely chopped
2 cn (15 oz) 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. Add potatoes & bell pepper, 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.

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