Chunky Vegetarian Chili

Course : Vegetables
Serves: 11
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Ingredients:

1 medium green pepper -- chopped
1 medium onion -- chopped
3 cloves garlic minced
1 tablespoon cooking oil
29 ounces Mexican stewed tomatoes -- undrained
16 ounces kidney beans -- rinsed drained
15 ounces pinto beans -- rinsed drained
11 ounces whole kernel corn -- drained
2 1/2 cups water
1 cup uncooked long grained rice
1 tablespoon to 2 tb chili powder
1 1/2 teaspoons ground cumin
 

Preparation / Directions:

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.


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