Ingredients
- 4 garlic (cloves minced)
- 3 potatoes scrubbed
- 1 onion (chopped)
- 1 jalapeno seeded
- 1 bell pepper (finely chopped)
- 3 cups vegetable broth
- 15 oz cans pinto beans (rinsed)
- 14 1/2 oz cans stewed tomatoes
- 2 tbsp oil
- 1 tbsp chili powder
- 1 tsp cumin (ground)
- 1 tsp allspice (ground)
- 1 tsp basil (dried)
- 1/2 tsp oregano (dried)
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.
