Mexican Corn Stew

Directions

Seed and dice the jalapeno peppers.

Dice the tomatoes.

Thinly slice carrots and celery stalks.

Seed and dice red peppers. Crush 2 cups of corn chips(optional).

In large fry pan over medium high heat sauté the onions and garlic for 5 minutes.

Add jalapenos, carrots, celery, bell peppers and all spices.

Stir frequently to blend the flavors.

Continue cooking for 3 more minutes stirring frequently.

Add rest of the ingredients (except chips), lower to low heat, cover and cook for about 2 hours.

Put in warmed bowls, top with crushed chips and salsa if desired.