Hot Cactus and Garbanzo Chili
1 medium onion, chopped
1/2 tablespoon minced garlic
1 jalapeno, sliced thinly, with seeds
2 tablespoons canola oil
2 cups cooked garbanzos (chick peas)
1 cup frozen corn
1 (14 ounce) can diced tomatoes, undrained
1 cup nopalitos (jarred prickly pear cactus), rinsed and drained
2 cups vegetable bouillon
1/2 tablespoon dried basil
1/2 teaspoon ground cayenne
1/4 teaspoon ground clove
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1. In large saucepan, fry onion, garlic, and jalapeno in canola oil until onion is soft.
2. Add all other ingredients, and heat to a boil. Reduce heat, cover and simmer for 1/2 hour.
3. Remove cover and simmer until thickened (about another 1/2 hour).
Serve with warmed tortillas.