1 lg onion — chopped
2 tbsp oil
4 cloves garlic — minced
1 jalapeno — seeded & minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp ground allspice
1 tsp dried basil
1/2 tsp dried oregano
2 14 1/2 oz. cans stewed tomatoes
3 cups vegetable broth
3 potatoes — scrubbed & diced
1 med 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 garli c, jalapeno, chili powder, cumin, allspice, basil, and oregano. Saute, stirrin g often, about 2 mins. Add tomatoes with juice and veg. broth, stirring to loo sen bits of browned food on bottom of pan. Bring to a boil. Add potatoes & be ll pepper, bring to a boil. Cook, uncovered, over med. heat for 15 mins, stirr ing occasionally. Add beans and cook another 10-15 mins. Season with salt & p epper to taste.