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Spud Chili
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. |
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