2 tbsp. olive oil
3 (or more) cloves garlic, minced
1/2 tsp. ground cumin
2 tbsp. chili powder
1 green pepper, chopped
1 c. carrots, diced
1 (28 oz.) can tomatoes
1 (10 oz.) pkg. frozen corn
1 (16 oz.) can chick peas
1 (16 oz.) can kidney beans
1/2 tsp. cayenne (optional)

Heat oil in 4 or 5 quart pan. Add onions, garlic, cumin, and chili powder. Saute about 5 minutes while stirring. Add carrots and green pepper and saute another 3 minutes or so. Add tomatoes, cut up or crushed. Stir in kidney beans, chick peas, corn, and cayenne. Bring to boil. Lower heat, cover and simmer about 3/4 hour. Add (while simmering and if needed) tomato juice, V-8 juice, or water for thickness desired. You may want to add tomato sauce. Experiment! If desired, serve over rice.