2 tbsp. oil
1 1/2 c. chopped onion
1 c. diced carrot
1 green pepper, chopped
1 can diced chili peppers (mild)
1 (16 oz.) can tomatoes in juice, undrained
1 (16 oz.) can chick peas, drained
1 (16 oz.) can kidney beans, drained
1 (10 oz.) pkg. frozen corn, thawed
2 tbsp. chili powder
1/2 tsp. ground cumin
Garlic powder to taste

In 5-quart pan heat oil over medium heat. Add onions, garlic powder, chili powder and cumin; saute 5 minutes or until tender. Add carrots, celery and green pepper; saute 2 minutes. Add tomatoes with juice, crushing tomatoes with spoon. Stir in chick peas, kidney beans, corn and chili peppers. Bring to boil; reduce heat; cover and simmer for 30-35 minutes. If desired, serve with rice.