3 tbsp 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
1/4 cup Chili powder
1 tbsp Ground cumin
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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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