Recipe - Mexicali Vegetable Chili

1 cup Jicama, minced
1 cup Onion, chopped
One half cup Celery, chopped
One half cup Carrots, cut or sliced up
1 Green pepper, chopped
2 Cloves garlic, minced
2 teaspoon Oil
One half cup Water
2 teaspoon Beef boullion powder
1 One half teaspoon Cumin
1 One half teaspoon Chili powder
2 14 Oz Cans nosalt whole
tomatoes, undrained, cut up
8 ounce No salt tomato sauce
15 ounce Can chili beans, undrained
15 ounce Can pinto beans, DRAINED
One half 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 1020 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 1 One half c. servings.

Posted to MCRecipe Digest V1 #332

Recipe by: Jann Muhlhauser

From: Dianne Larson Ward dianne@paccom.com

Date: Fri, 06 Dec 1996 23:48:21 +0000