Ingredients
- 3 garlic (cloves)
- 2 pickled jalapeno peppers
- 1 green pepper
- 1/2 cumen (ground)
- 16 oz tomatoes in juice
- 15 oz kidney beans
- 16 oz chick peas
- 10 oz corn (frozen)
- 1 1/2 c onions (chopped)
- 1 c carrots (diced)
- 2 tb corn oil
- 2 tb chili powder
Here we go... Chop the Jalapeno peppers. Do not discard the juice from the can tomatoes. In 5 quart saucepot heat corn oil over medium heat. Add onions, garlic, chili poweder and cumin; saute 5 minutes or until tender. Add carrots and green peppers; saute 2 minutes. Add tomatoes with juice, crushing tomatoes with spoon. Stir in chick peas, kindey beans, corn, and jalapeno peppers. Bring to boil. Reduce heat; cover and simmer 30 to 35 minutes. If desired, serve with rice. Makes 8 sevings, about 1 1/2 cups each.