Vegetarian Chili - cooking recipe

Ingredients

1 1/2 c. chopped onion
1 c. chopped green pepper
3 cloves garlic, crushed
2 Tbsp. vegetable oil
3 medium carrots, thinly sliced
2 (16 oz.) cans tomatoes, cut up and undrained
1 (15 oz.) can chickpeas, drained
1 (15 oz.) can kidney beans, drained
1 (10 oz.) pkg. frozen whole kernel corn, thawed
1 pickled jalapeno pepper, seeded and chopped
2 Tbsp. chili powder
1/2 tsp. ground cumin

Preparation

Saute onion, green pepper and garlic in oil until tender.
Add carrots; cook 2 minutes, stirring occasionally.
Stir in remaining ingredients; mix well.
Bring to boil; reduce flame.
Cover; simmer 45 minutes, stirring occasionally.
Yield: 8 servings.