| 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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