Mexicali Vegetable Chili

Recipe Ingredients

1 cup	146g / 5.1oz	Jicama - diced
1 cup	62g / 2.2oz	Onion - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
1/2 cup	55g / 1.9oz	Carrots - sliced
1		Green pepper - chopped
2		Garlic - minced
2 teaspoons	10ml	Oil
1/2 cup	118ml	Water
2 teaspoons	10ml	Beef bouillon powder
1 1/2 teaspoons	7.5ml	Cumin
1 1/2 teaspoons	7.5ml	Chili powder
2		No-salt whole tomatoes - undrained, cut up
8 oz	227g	No salt tomato sauce
1		Chili beans - undrained
1		Pinto beans - drained
1/2 cup	73g / 2.6oz	Shredded cheddar cheese

Recipe Instructions

In Dutch oven saute jicama, onion, celery, carrot, green pepper and garlic in oil until tender.

Stir in water, bouillon, 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.

Source:
Betty Crocker from Jann

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