Title: Meatless Chili
Categories: Mexican Vegetarian
Yield: 8 Servings

2	tb	Corn oil
3		Cloves garlic, minced
1/2	ts	Ground Cumin
1		Green pepper
1	cn	16oz of Chick peas
1	pk	10oz Frozen corn, thawed
1 1/2	c	Chopped onions
2	tb	Chili powder
1	c	Diced carrots
2	cn	14-16oz Tomatoes in juice
1	cn	15oz Kidney beans, drained
2		Pickled jalapeno peppers

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 powder 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, kidney beans, corn, and jalapeno peppers. Bring to boil. Reduce heat; cover and simmer 30 to 35 minutes. If desired, serve with rice. Makes 8 servings, about 1 1/2 cups each.

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