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Mexicali Vegetable Chili

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



 
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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 #

Recipe by: Jann Muhlhauser

From: Dianne Larson Ward <[email protected]>

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

 

 
Servings:
8


 

 

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