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Cooked by: Chef / Last Modified: 3/20/2008 / Number of Servings: 8 |
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Directions: 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.
Ingredients:
2 Tablespoon(s) Corn oil
3 Cloves garlic, minced
1/2 Teaspoon(s) Ground Cumen
1 Green pepper
1 Can(s) 16oz of Chick peas
1 Package(s) 10oz Frozen corn, thawed
2 Pickled jalapeno peppers
2 Can(s) 14-16oz Tomatoes in juice
1 Can(s) 15oz Kidney beans, drained
1 1/2 Cup(s) Chopped onions
2 Tablespoon(s) Chili powder
1 Cup(s) Diced carrots |
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