Take a Dutch oven and place it on high heat with the canola oil.

To the hot oil, add the sausage, chicken, and cook 50%.

Next, add all the belle peppers, onions, garlic, celery, carrots, and cook until browned, about 5 minutes constantly stirring around.

Deglaze the pan with a splash of white wine, add the flour and stir until combined.

Add the chicken stock, jicama, and the remainder of the ingredients except the green onions. Cover with a lid and turn the heat down to low. Cook for 45 minutes or until the vegetables are cooked thoroughly.