Spud Chili
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 4 | each |
garlic cloves
minced |
|
| 1 | each |
jalapeño pepper
seeded, minced |
*
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
allspice
ground |
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 838.1 | ml/g |
tomatoes, stewed, canned
|
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 3 | each |
potatoes
scrubbed, diced |
|
| 1 | medium |
sweet red bell peppers
finely chopped |
*
|
| 867 | ml/g |
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.
