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Mexicali Vegetable Chili

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      Title: MEXICALI  VEGETABLE CHILI
 Categories: Mexican, One dish me, Soups, Vegetables, Sent to lis
      Yield: 8 Servings
 
      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
 
  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
 
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