Mexicali Vegetable Chili

Yield: 8 Servings

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 t oil
1/2 c water
2 t beef boullion powder
1 1/2 t cumin
1 1/2 t chili powder
2 14 oz cans no-salt whole
-tomatoes,,undrained, cut u
8 oz no salt tomato sauce
15 oz can chili beans,undrained
15 oz can pinto beans,drained
1/2 c cheddar cheese,Shredded

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.