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.