Ingredients
- 3 garlic (cloves)
- 2 pickled jalapeno peppers
- 1 green pepper
- 1/2 cumen (ground)
- 450 ml tomatoes in juice
- 475 gr kidney beans
- 375 gr chick peas
- 180 gr corn (frozen)
- 180 gr onions (chopped)
- 130 gr carrots (diced)
- 30 ml corn oil
- 18 gr chili powder
Here we go... Chop the Jalapeno peppers. Do not discard the juice from the can tomatoes. In 5 litre 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 1.5 cups each.