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.