Recipe - Meatless Chili

2 tablespoon Corn oil
3 Cloves garlic, minced
One half teaspoon Ground Cumen
1 Green pepper
1 cn 16oz of Chick peas
1 pack 10oz Frozen corn, thawed
2 Pickled jalapeno peppers
2 cn 1416oz Tomatoes in juice
1 cn 15oz Kidney beans, drained
1 One half cup Chopped onions
2 tablespoon Chili powder
1 cup 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 One half cups each.