Mexicali Vegetable Chili Recipe
Yield: 8 ServingsRecipe by luhu.jp
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 up
8 ounce: No salt tomato sauce,
15 ounce: Can chili beans, undrained
15 ounce: Can pinto beans, DRAINED
1/2 cup: Shredded cheddar cheese,
Directions:
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
Date: Fri, 06 Dec 1996 23:48:21 +0000
Source from luhu.jp
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
Date: Fri, 06 Dec 1996 23:48:21 +0000
Source from luhu.jp