2 tbsp. corn oil
1 1/2 c. chopped onion
3 cloves garlic, minced
2 tbsp. chili powder
1/2 tsp. ground cumin
3 carrots, diced
1 green pepper, chopped
2 cans (14.5 to 16 oz. ea.) tomatoes in juice, undrained
1 can (16 oz.) chick peas, drained
1 can (15 oz.) kidney beans, drained
1 pkg. (10 oz.) frozen corn, thawed
1 to 2 pickled jalapeno peppers, chopped

1. In 5-quart saucepan, heat corn oil over medium heat. Add onions, garlic, chili powder and cumin; cook 5 minutes or until tender. Add carrots and green peppers; cook 2 minutes. Add tomatoes with juice, crushing tomatoes with spoon. Stir in chick peas, kidney beans, corn and jalapeno peppers.

2. Heat mixture to a boil. Reduce heat, cover and simmer 30 to 35 minutes. If desired, serve with rice.