Chunky Vegetarian Chili

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  medium green bell pepper, chopped and seeded
• 1  medium onion, chopped
• 3  cloves garlic, minced
• 1  tablespoon  vegetable oil
• 2 (14 1/2ounce) 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

Directions

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.