Mexicali vegetable chili

Yield: 8 Servings

Measure Ingredient
1 cup Jicama, diced
1 cup Onion, chopped
½ cup Celery, chopped
½ cup Carrots, sliced
1 \N Green pepper, chopped
2 \N Cloves garlic, minced
2 teaspoons Oil
½ cup Water
2 teaspoons Beef boullion powder
1½ teaspoon Cumin
1½ teaspoon Chili powder
2 \N 14 Oz Cans no-salt whole tomatoes, undrained, cut up
8 ounces No salt tomato sauce
15 ounces Can chili beans, undrained
15 ounces Can pinto beans, DRAINED
½ cup Shredded cheddar cheese

In dutch oven saute jicama, onion, celery, carrot, green pepper and garlic in oil until tender.

Stir in water, boullion, cumin, chili powder, tomatoes and tomato sauce.

Bring to a boil. Reduce heat and cover. Simmer 20 minutes, stirring occasionally. Uncover. Simmer an additional 10-20 minutes or until desired consistency and carrots and celery are tender. Stir in beans. Simmer until thoroughly heated. Serve topped with cheese.

NOTES : Makes 8 1½ c. servings.

Posted to MC-Recipe Digest V1 #332 Recipe by: Jann Muhlhauser

From: Dianne Larson Ward <dianne@...> Date: Fri, 06 Dec 1996 23:48:21 +0000

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