Mexicali Vegetable Chili Recipe

Mexicali Vegetable Chili Recipe


1 c of diced jicama
1 c of chopped onion
1/2 c of chopped celery
1/2 c of sliced carrots
1 pc of chopped green bell pepper
2 cl of minced garlic
2 tsps of powdered beef bouillon
2 tsps of oil
1.5 tsps of chili powder
1/2 c of water
1.5 tsps of cumin
2 cans of chopped whole tomatoes (no salt, 14 ozs per can); undrained
8 ozs of tomato sauce (no salt)
15 ozs of canned chili beans; undrained
1/2 c of cheese (Cheddar); grated
15 ozs of canned pinto beans; drained


Saute garlic, green bell pepper, carrots, celery, onions and jicama with oil ’til tender.

Add in tomato sauce, tomatoes, chili, cumin, bouillon and water. Let it boil then lower heat. Cover chili then allow to simmer for 20-25 minutes, occasionally stirring.

Remove lid then simmer for another 10 to 22 minutes ’til consistency of choice is achieved. Add in pinto beans and simmer ’til heated through.

Top chili with some cheese to serve. Good for 8 persons.

Mexicali Vegetable Chili Recipe

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