| |
|
Ingredients:
1 cup jicama, diced
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, sliced
1 green pepper, chopped
2 cloves garlic, minced
2 tsp oil
1/2 cup water
2 tsp beef boullion powder
1 1/2 tsp cumin
1 1/2 tsp chili powder
2 14 oz cans no-salt whole tomatoes,, undrained, cut u
8 oz no salt tomato sauce
15 oz can chili beans, undrained
15 oz can pinto beans, drained
1/2 cup shredded cheddar cheese
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.
Posted to MC-Recipe Digest V1 #
Recipe by: Jann Muhlhauser
From: Dianne Larson Ward <dianne@paccom.com>
Date: Fri, 06 Dec 1996 23:48:21 +0000
Servings: 8
Never eat more than you can lift. Miss Piggy
More information:
Open Directory:
Mexican
Recipes
Spicy Recipes
Mexico
Looksmart:
Recipes
Cooking
and Food
Mexicali Vegetable Chili Recipe brought to you by Mexican Recipes To-Go
