Very veggie chili

Yield: 500 Servings

Measure Ingredient
3 tablespoons Vegetable oil
3 \N Stalks celery
1 large Onion; chopped
1 large Green pepper; choppped
8 \N Cloves garlic; chopped
4 \N 14.5 oz cans Mexican-style stewed tomatoes
2 \N 16 oz cans pinto beans, drained
1 \N 15 oz can hominy, drained
1 \N 11 oz can whole kernel corn, drained
1 \N 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.

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