2 tbsp. Mazola corn oil
1 1/2 c. chopped onions
3 cloves of garlic, minced
3 tbsp. chili powder
1/2 tsp. ground cumin
1 c. diced carrots
1 green pepper, chopped
2 (14 1/2 - 16 oz.) cans undrained tomatoes in juice
1 (16 oz.) can chick peas, drained
1 (16 oz.) can kidney beans
1 (10 oz.) pkg. frozen corn, thawed
1 to 2 pickled jalapeno peppers, chopped

In a 5 quart saucepan, heat corn oil over medium heat. Add onions, garlic, chili powder, and cumin. Saute 5 minutes or until tender. Stir occasionally. Add carrots and green peppers. Saute for 2 minutes. Add tomatoes with juice crushing tomatoes with a spoon. Stir in chick peas, kidney beans, corn, and jalapeno peppers. Bring to a boil. Reduce heat; cover and simmer 30-35 minutes, stirring occasionally. If desired, serve with rice.