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Spud Chili

Submitted by binky

YIELD

6 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

1

LARGE ONIONS
chopped

2

TABLESPOONS VEGETABLE OIL

4

EACH GARLIC CLOVES
minced

1

EACH JALAPEÑO PEPPER
seeded, minced *

1

TABLESPOON CHILI POWDER

1

TEASPOON CUMIN
ground

1

TEASPOON ALLSPICE
ground

1

TEASPOON BASIL
dried *

½

TEASPOON OREGANO
dried

29

OUNCES TOMATOES, STEWED, CANNED

3

CUPS VEGETABLE STOCK

3

EACH POTATOES
scrubbed, diced

1

MEDIUM SWEET RED BELL PEPPERS
finely chopped *

30

OUNCES PINTO BEANS, CANNED, WITH JUICE
rinsed, drained *

1

X SALT AND BLACK PEPPER
to taste *

Directions

In a dutch oven, sauté onion in oil over high heat until browned.

Add garlic, jalapeno, chili powder, cumin, allspice, basil, and oregano.

Saute, stirring often, about 2 minutes.

Add tomatoes with juice and vegetable broth, stirring to loosen bits of browned food on bottom of pan.

Bring to a boil.

Add potatoes and bell pepper, bring to a boil.

Cook, uncovered, over medium heat for 15 minutes stirring occasionally.

Add beans and cook another 10 to 15 mins.

Season with salt and pepper to taste.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 389g (13.7 oz)

Amount per Serving

Calories 172 26% of calories from fat

% Daily Value *

Total Fat 5g 8%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 351mg 15%

Total Carbohydrate 10g 10%

Dietary Fiber 4g 16%

Sugars g

Protein 7g

Vitamin A 11% • Vitamin C 38%

Calcium 9% • Iron 16%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber