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Meatless chili

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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.

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