| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Main dish, Mexican, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 | tb | Corn oil |
| 3 | Cloves garlic, minced | |
| 1/2 | ts | Ground Cumen |
| 1 | Green pepper | |
| 1 | cn | 16oz of Chick peas |
| 1 | pk | 10oz Frozen corn, thawed |
| 2 | Pickled jalapeno peppers | |
| 2 | cn | 14-16oz Tomatoes in juice |
| 1 | cn | 15oz Kidney beans, drained |
| 1 1/2 | c | Chopped onions |
| 2 | tb | Chili powder |
| 1 | c | Diced carrots |
INSTRUCTIONS
Here we go... Chop the Jalapeno peppers. Do not discard the juice from the can tomatoes. In 5 quart saucepot heat corn oil over medium heat. Add onions, garlic, chili poweder and cumin; saute 5 minutes or until tender. Add carrots and green peppers; saute 2 minutes. Add tomatoes with juice, crushing tomatoes with spoon. Stir in chick peas, kindey beans, corn, and jalapeno peppers. Bring to boil. Reduce heat; cover and simmer 30 to 35 minutes. If desired, serve with rice. Makes 8 sevings, about 1 1/2 cups each.
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