Three Bean Stew With Vegetables

• 2 small onions
• 2 carrots
• 1/2 c. sun dried tomatoes (in oil)
• 2 pickled jalapeno peppers
• 2 Tbsp. vegetable oil
• 1 (10 oz.) pkg. frozen corn
• 1 (16 oz.) can black beans
• 1 (16 oz.) red kidney beans
• 1 (16 oz.) can chickpeas
• 1 (4 oz.) can chopped chilies
• 1/2 c. balsamic vinegar
• salt and pepper

1. Chop onions and tomatoes.
2. Peel and slice carrots 1/4-inch thick.
3. Seed and mince the jalapenos.
4. Heat oil in medium saucepan.
5. Add the onions and carrots.
6. Reduce heat to low. Simmer for about 3 minutes.
7. Add the tomatoes, jalapenos, corn, beans with their juices and chilies.
8. Cover and simmer for 20 minutes or 45 minutes for a more mellow flavor.
9. Good over pasta or rice.

onions, carrots, tomatoes, jalapeno peppers, vegetable oil, frozen corn, black beans, red kidney beans, chickpeas, chilies, balsamic vinegar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807327 (may not work)