2 tbsp. oil
1 1/2 c. chopped onion
2 cloves garlic, minced
1 1/2 tbsp. chili powder (or more, to taste)
1 c. diced carrots
1 green pepper, chopped
2 cans (14 1/2 to 16 oz. ea.) tomatoes in juice, undrained
1 can kidney beans, drained
1 can blackeyed peas, drained
1 can navy beans, drained

In 5-quart saucepot, heat oil over medium heat. Add onions, garlic and chili powder; saute 5 minutes or until tender. Add carrots and green pepper; saute 2 minutes. Add tomatoes with juice, crushing tomatoes with spoon. Stir in peas and beans. Bring to a boil. Reduce heat; cover and simmer 30-35 minutes. If desired, serve over rice. Makes 8 servings.