2 tb Corn oil

      3    Cloves garlic, minced

    1/2 ts Ground Cumen

      1    Green pepper

      1 cn 16oz of Chick peas

      1 pk 10oz Frozen corn, thawed

      2    Pickled jalapeno peppers

      2 cn 14-16oz Tomatoes in juice

      1 cn 15oz Kidney beans, drained

  1 1/2 c  Chopped onions

      2 tb Chili powder

      1 c  Diced carrots

  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.