| 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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