Mexican Vegetable Chili

By carvalhohm

Ingredients

• 1 c. jicama, peeled and diced
• 1 c. onion, chopped
• 1/2 c. celery, chopped
• 1/2 c. carrot, peeled and sliced
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 2 t. oil
• 1/2 c. water
• 2 t. beef bouillon granules
• 1-1/2 t. ground cumin
• 1-1/2 t. chili powder
• 8-oz. can no-salt-added tomato sauce
• 2 14-1/2 oz. cans no-saltadded whole tomatoes
• 15-oz. can chili beans
• 15-oz. can pinto beans, drained and rinsed
• Garnish: shredded Mexican blend
• cheese

Details

Servings 6
Adapted from gooseberrypatch.com

Preparation

Step 1

In a Dutch oven over medium heat, sauté jicama, onion, celery, carrots, green pepper and garlic in oil until crisp-tender. Stir in water, bouillon, seasonings and tomato sauce. Add whole tomatoes with juice, cutting or breaking up tomatoes. Reduce heat to low; cover and simmer for 20 minutes, stirring occasionally. Uncover; simmer an additional 10 to 20 minutes, until vegetables are tender. Stir in beans; simmer until heated through. Serve topped with cheese.

Makes 6 to 8 servings.