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 plant-based sour cream; if desired.