Very Veggie Chili
|Vegetable oil||3 Tablespoon|
|Celery stalks||3 , chopped|
|Onion||1 , chopped|
|Green bell pepper||1 , chopped|
|Garlic||8 Clove (40 gm), chopped|
|Canned mexican style stewed tomatoes||14 1⁄2 Ounce|
|Canned pinto beans||32 Ounce (Drained)|
|Canned gold hominy||16 Ounce (Drained)|
|Canned kernel corn||11 Ounce (Drained)|
|Canned diced green chilies||4 Ounce|
|Cilantro||1 Cup (16 tbs), chopped|
|Chili powder||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Tablespoon|
Heat oil in heavy Dutch oven over high heat.
Add celery, onion, bell pepper and garlic and saute until vegetables begin to soften, about 8 minutes.
Add all remaining ingredients.
Reduce heat to medium low and simmer until chili thickens, stirring occasionally, about 35 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm before serving.)