Free Recipe Mexicali Vegetable Chili
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Mexicali Vegetable Chili Recipe
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
Mexicali Vegetable Chili Preparation
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
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Mexicali Vegetable Chili?
If you know a better Mexicali Vegetable Chili Recipe please comment below.