Chili

[Guest guest]

Yum yum! ~Emmy~

 

Chili

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Serving size: 6.

 

1 large onion, chopped

2 tablespoons oil

4 cloves garlic, minced

1 jalapeno, seeded & minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground allspice

1 teaspoon dried basil

1/2 teaspoon dried oregano

2 15-ounce cans diced tomatoes

3 cups vegetable broth

1 medium bell pepper, finely chopped

2 15-ounce cans pinto beans, rinsed & drained

Salt & pepper to taste

 

 

1) In a Dutch oven, saute onion in oil over high heat until browned.

2) Add garlic, jalapeno, chili powder, cumin, allspice, basil, and

oregano, and saute, stirring often, about 2 minutes.

3) Add tomatoes with juice and vegetable broth, stirring to loosen

bits of browned food on bottom of pan.

4) Bring to a boil, and then add the potatoes and bell pepper.

5) Bring to a boil again, and cook, uncovered, over medium heat for

15 minutes, stirring occasionally.

6) Add beans and cook another 10 - 15 minutes.

 

Season with salt & pepper to taste.