Very veggie chili
500 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 3 | Stalks celery | |
| 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 |
Directions
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.