Yield: 8 Servings
|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||Beef boullion powder|
|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