Chickpea, Corn and Kidney Bean Chili

• 2 tablespoons corn oil
• 3 cloves garlic minced
• 1/2 teaspoon cumin ground
• 1 each green bell peppers
• 1 can chickpeas (garbanzo beans)
• 1 package corn
• 2 each jalapeno pepper
• 2 cans tomatoes
• 1 can red kidney beans
• 1 1/2 cups onions chopped
• 2 tablespoons chili powder
• 1 cup carrots diced

1. In 5 quart saucepot heat corn oil over medium heat.
2. Add onions, garlic, chili poweder and cumin; saute 5 minutes or until tender.
3. Add carrots and green peppers; saute 2 minutes.
4. Add tomatoes with juice, crushing tomatoes with spoon.
5. Stir in chick peas, kindey beans, corn, and jalapeno peppers.
6. Bring to boil.
7. Reduce heat; cover and simmer 30 to 35 minutes.
8. If desired, serve with rice.
9. Note: TVP is always a great addition to a vegetarian chili.

corn oil, garlic, cumin ground, green bell peppers, chickpeas, corn, jalapeno pepper, tomatoes, red kidney beans, onions, chili powder, carrots

Taken from recipeland.com/recipe/v/chickpea-corn-kidney-bean-chili-44605 (may not work)