Very Veggie Chili Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| Celery stalks | 3 , chopped | |
| Onion | 1 , chopped | |
| Green bell pepper | 1 To taste, chopped | |
| Garlic | 8 Clove (5gm), chopped | |
| 4 14 1/2 ounce cans Mexican style stewed tomatoes | ||
| 2 16 ounce cans pinto beans, drained | ||
| 1 15 to 16 ounce can golden hominy, drained | ||
| 1 11 ounce can whole kernel com, drained | ||
| Diced green chilies | 1 4 Ounce | |
| Cilantro | 1 Cup (16 tbs), chopped | |
| Chili powder | 1/4 Cup (16 tbs) | |
| Ground cumin | 1 Tablespoon | |
Directions
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.)
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.)
Chef
