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Mexicali Vegetable Chili

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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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