Recipe By : Bon Appetit (unknown reference)
Serving Size : 500 Preparation Time :1:00
Categories : Chili Main Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
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3 tablespoons vegetable oil
3 stalks celery
1 large onion -- chopped
1 large green pepper -- choppped
8 cloves garlic -- chopped
4 14.5oz cans Mexican-style stewed tomatoes
2 16oz cans pinto beans, drained
1 15oz can hominy, drained
1 11oz can whole kernel corn, drained
1 4oz can diced green chilis
1 cup fresh cilantro -- chopped
1/4 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.
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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.
