Recipe for Mexicali Vegetable Chili

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
1 cup	Jicama, diced
1 cup	Onion, chopped
1/2 cup	Celery, chopped
1/2 cup	Carrots, sliced
1 x	Green pepper, chopped
2 x	Cloves garlic, minced
2 tsp	Oil
1/2 cup	Water
2 tsp	Beef boullion powder
1/2 tsp	Cumin
1/2 tsp	Chili powder
2 x	14 Oz Cans no-salt whole tomatoes, undrained, cut up
8 oz	No salt tomato sauce
15 oz	Can chili beans, undrained
15 oz	Can pinto beans, DRAINED

Instructions:

Instructions: 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 1 1/2 c. servings.

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