Name: Mexicali Vegetable Chili
Ingredients: 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

Persons need not and ought not to set any bounds to their spiritual and gracious appetites, [instead they ought] to be endeavoring by all possible ways to inflame their desires and to obtain more spiritual pleasures… Our hungerings and thirstings after God and Jesus Christ and after holiness can’t be too great for the value of these things, for they are things of infinite value… [Therefore] endeavor to promote spiritual appetites by laying yourself in the way of allurement… There is no such thing as excess in our taking of this spiritual food. There is no such virtue as temperance in spiritual feasting.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy	Mexican	Mexican, One dish me, Soups, Vegetables, Sent to lis	8	Servings

INGREDIENTS

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

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 #332
Recipe by: Jann Muhlhauser
From: Dianne Larson Ward <dianne@paccom.com>
Date: Fri, 06 Dec 1996 23:48:21 +0000

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