Mexicali Chili
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* Exported from MasterCook *
Mexicali Vegetable Chili
Recipe By : Betty Crocker from Jann
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Casseroles And One Dish Meals
Vegetables Soups & Stews
Amount Measure Ingredient -- Preparation Method
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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 Tsp oil
1/2 C water
2 Tsp beef boullion powder
1 1/2 Tsp cumin
1 1/2 Tsp chili powder
2 14 Oz Cans no-salt whole tomatoes, undrained -- cut up
8 Oz no salt tomato sauce
1 15 Oz Can chili beans, undrained
1 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.
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NOTES : Makes 8 1 1/2 c. servings.
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