Very Veggie Chili

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.

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