Mexicali Vegetable Chili Recipe

Free Recipe Mexicali Vegetable Chili

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Mexicali Vegetable Chili Recipe

1 c Jicama, diced
1 c Onion, chopped
1/2 c Celery, chopped
1/2 c Carrots, sliced
1 Green pepper, chopped
2 Cloves garlic, minced
2 ts Oil
1/2 c Water
2 ts Beef boullion powder
1-1/2 ts Cumin
1-1/2 ts Chili powder
2 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
1/2 c Shredded cheddar cheese

Mexicali Vegetable Chili Preparation

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. Posted to MC-Recipe Digest V1 #332 Recipe by: Jann Muhlhauser From: Dianne Larson Ward Date: Fri, 06 Dec 1996 23:48:21 +0000

Cooking Temperature:

Recipe Serves: 8

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