2 tbsp. corn oil
1 1/2 c. chopped onion
3 cloves minced garlic
2 tbsp. chili powder
1/2 tsp. cumin
1 c. diced carrots
1 chopped green pepper
2 (16 oz.) cans tomatoes
16 oz. chick peas
15 oz. pink beans
1 can corn niblets
1 or 2 jalapeno peppers

In a 5 quart pan heat oil. Saute onions, garlic, chili powder and cumin. Saute 5 minutes. Add carrots and green pepper. Saute 2 minutes. Add tomatoes that have been pureed in processor to mixture. Add beans an corn. Bring to a boil and simmer 30 to 35 minutes. I serve with rice that way you get full benefit of the beans. Just as good as a leftover. 8 servings.