1 cup Jicama, diced
1 cup Onion, chopped
1/2 cup Celery, chopped
1/2 cup Carrots, sliced
1 Green pepper, chopped
2 Cloves garlic, minced
2 tsp Oil
1/2 cup 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
15 oz Can chili beans, undrained
15 oz Can pinto beans, DRAINED
1/2 cup Shredded cheddar cheese
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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
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