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

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 students dream dinner. By far the
best
: veggie chili I have ever tasted.