Meatless Chili

• 2 Tbsp. corn oil
• 1 1/2 c. chopped onion
• 3 cloves garlic, minced
• 2 Tbsp. chili powder
• 1/2 tsp. cumin
• 1 c. diced carrots
• 1 green pepper, chopped
• 2 (14 1/2 to 16 oz.) cans tomatoes, undrained
• 1 (16 oz.) can chickpeas, drained (garbanzo beans)
• 1 (15 oz.) can kidney beans, drained
• 1 (10 oz.) pkg. frozen corn, thawed
• 1 to 2 pickled jalapeno peppers, chopped

1. Heat oil.
2. Add onions, garlic, chili powder and cumin.
3. Saute 5 minutes or until tender.
4. Add carrots and green peppers; saute 2 minutes.
5. Add tomatoes, crushing with spoon.
6. Stir in remaining ingredients.
7. Bring to a boil.
8. Reduce heat.
9. Simmer 30 to 35 minutes, covered.
10. Can serve with rice, if desired.
11. Makes 8 (1 1/2 cups each) servings.

corn oil, onion, garlic, chili powder, cumin, carrots, green pepper, tomatoes, chickpeas, kidney beans, frozen corn, jalapeno peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526677 (may not work)