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Meatless Chili

Ingredients
 

2 tbsp corn oil
3 cloves garlic, minced
1/2 tsp ground cumen
1 green pepper
1 can 16oz of chick peas
1 package 10oz frozen corn, thawed
2 pickled jalapeno peppers
2 can 14-16oz tomatoes in juice
1 can 15oz kidney beans, drained
1 1/2 cup chopped onions
2 tbsp chili powder
1 cup diced carrots



 
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Preparation
 
Here we go... Chop the Jalapeno peppers. Do not discard the juice
from the can tomatoes.

In 5 quart saucepot heat corn oil over medium heat. Add onions,
garlic, chili poweder and cumin; saute 5 minutes or until tender. Add
carrots and green peppers; saute 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. Makes 8 sevings, about 1
1/2 cups each.

 

 
Servings:
8


 

 

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