Yield: 500 Servings
|3 tablespoons||Vegetable oil|
|1 large||Onion; chopped|
|1 large||Green pepper; choppped|
|8||Cloves garlic; chopped|
|4||14.5 oz cans Mexican-style stewed tomatoes|
|2||16 oz cans pinto beans, drained|
|1||15 oz can hominy, drained|
|1||11 oz can whole kernel corn, drained|
|1||4 oz can diced green chilis|
|1 cup||Fresh cilantro; chopped|
|¼ cup||Chili powder|
|1 tablespoon||Ground cumin|
Heat oil in heavy Dutch oven over high heat. Saute celery, onion, bell pepper & garlic until they begin to soften...about 8 minutes. Add all remaining ingredients except cilantro & simmer, about 35 minutes. During last 10 minutes, add cilantro.
NOTES : Less than $6, start to finish, feeds an army, keeps for weeks in : the fridge! A college student's dream dinner. By far the best
: veggie chili I have ever tasted.