• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Mexicali Vegetable Chili

  • Recipe Submitted by on

Category: Mexican, Vegetables, Soups

 Ingredients List

  • 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

 Directions

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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?