Instructions: 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.

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