Chunky Vegetarian Chili

1 medium green bell pepper, chopped and seeded
1 medium onion, chopped
3 clove garlic, minced
1 tablespoon vegetable oil
2 (14 1/2 oz) cans Mexican-style tomatoes, undrained
1 (15 oz) can Pinto beans, drained and rinsed
1 (15 oz) can Kidney beans, drained and rinsed
1 (11 oz) 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

Sauté green pepper, onion and garlic in oil in 3 quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender. Add tomatoes, Kidney beans, Pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Serve, top with sour cream; if desired.

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