Chunky Vegetarian Chili

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 medium green bell pepper, chopped and seeded
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 (14 1/2 ounce) cans mexican-style tomatoes, undrained
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (11 ounce) can whole kernel corn, drained and rinsed
• 2 1/2 cups water
• 1 cup uncooked rice
• 2 tablespoons chili powder
• 1 1/2 teaspoons ground cumin

Recipe

• 1 saute green pepper, onion and garlic in oil in 3-quart saucepan or dutch oven over medium-high heat 5 minutes or until tender.
• 2 add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin.
• 3 stir well.
• 4 bring to a boil.
• 5 reduce heat.
• 6 cover and simmer for 30 minutes.
• 7 stir occasionally.
• 8 top with sour cream,if desired.
• 9 serve.