2 tb Corn oil
3    Cloves garlic, minced
1/2 ts Ground Cumen
1    Green pepper
1 cn 16oz of Chick peas
1 pk 10oz Frozen corn, thawed
2    Pickled jalapeno peppers
2 cn 14-16oz Tomatoes in juice
1 cn 15oz Kidney beans, drained
1 1/2 c  Chopped onions
2 tb Chili powder
1 c  Diced carrots

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.