Mexicali vegetable chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Jicama, diced |
| 1 | cup | Onion, chopped |
| ½ | cup | Celery, chopped |
| ½ | cup | Carrots, sliced |
| 1 | Green pepper, chopped | |
| 2 | Cloves garlic, minced | |
| 2 | teaspoons | Oil |
| ½ | cup | Water |
| 2 | teaspoons | Beef boullion powder |
| 1½ | teaspoon | Cumin |
| 1½ | teaspoon | Chili powder |
| 2 | 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 |
Directions
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