2 tbsp. corn oil
1 1/2 c. chopped onions
3 cloves garlic
2 tbsp. chili powder
1/2 tsp. ground cumin
1 c. grated carrots
1 green pepper, chopped
2 (14 1/2 to 16 oz.) cans tomatoes in juice, undrained
1 (16 oz.) can chick peas, drained
1 (15 oz.) can kidney beans, drained
1 (10 oz) pkg. frozen corn, thawed
1 to 2 pickled jalapeno peppers, chopped (optional)

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