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Ingredients
2 T. vegetable oil                                                  
1 4-ounce can chopped green chilies
1 large onion chopped                                     
1-14 ½ ounce diced tomatoes
4 cloves garlic, minced                                 
1–10 ounce box frozen corn kernels
2 tsp. ground cumin                                          
1 large green pepper, seeded and chopped
2 tsp. dried oregano
Salt and pepper to taste
1 c. dry green or yellow split peas
1 c. Cheddar or Monterey Jack cheese
1 quart water
Crushed red pepper (optional)
 
Directions
In a large saucepan over medium –high heat, cook onion in oil until it is tender, stirring frequently, about 5 minutes. Add garlic and cook 2 minutes longer. Add cumin and cook, stirring, for 1 minute. Add oregano and split peas, stir to coat peas with oil, then add water and chilies. Heat to boiling, then reduce heat, cover, and simmer 35 to 45 minutes, or until peas are tender. Add remaining ingredients except pasta and cheese. Cook until vegetables are tender. Add tomatoes, corn and bell pepper, simmer for 20 minutes. Sprinkle each serving with shredded cheese and crushed red pepper.
 
Serve with garlic toast or corn bread to finish off your meal!