Chunky Vegetarian Chili

• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon canola oil
• 2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (11 ounces) whole kernel corn, drained
• 2-1/2 cups water
• 1 cup uncooked long grain rice
• 1 to 2 tablespoons chili powder
• 1-1/2 teaspoon ground cumin

1. 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 until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

green pepper, onion, garlic, canola oil, tomatoes, kidney beans, pinto beans, whole kernel corn, water, long grain rice, chili powder, ground cumin

Taken from www.tasteofhome.com/recipes/chunky-vegetarian-chili/ (may not work)