Name: Very Veggie Chili
Ingredients: 3 tb Vegetable oil; 3 Stalks celery; 1 lg Onion; chopped; 1 lg 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 c Fresh cilantro; chopped; 1/4 c Chili powder; 1 tb Ground cumin

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John Broger

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Dutch	Chili, Main dishes	500	Servings

INGREDIENTS

3	tb	Vegetable oil
3		Stalks celery
1	lg	Onion; chopped
1	lg	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	c	Fresh cilantro; chopped
1/4	c	Chili powder
1	tb	Ground cumin

INSTRUCTIONS

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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