| 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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