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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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