Chickpea, Corn and Kidney Bean Chili
Chickpea, Corn and Kidney Bean Chili recipe
In 5 quart saucepot heat corn oil over medium heat.
Add onions, garlic, chili poweder and cumin; sauté 5 minutes or until tender.
Add carrots and green peppers; sauté 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.
Note: TVP is always a great addition to a vegetarian chili.