2 tbsp Corn oil
3 Cloves garlic, minced
1/2 tsp Ground Cumen
1 Green pepper
1 can 16oz of Chick peas
1 package 10oz Frozen corn, thawed
2 Pickled jalapeno peppers
2 can 14-16oz Tomatoes in juice
1 can 15oz Kidney beans, drained
1 1/2 cup Chopped onions
2 tbsp Chili powder
1 cup Diced carrots
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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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