Touchdown Chili

• 1 Tbsp. oil
• 1 each onion and whole red pepper, chopped
• 2 cloves garlic, minced
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 can (28 oz/796 mL) tomatoes
• 1 can (14 oz/398 mL) black or red kidney beans, drained
• 1 can (12 oz/341 mL) corn niblets, drained
• 1 1/4 cups Minute Rice Brand Rice

1. IN medium saucepan, heat oil over medium-high heat.
2. Saute onion, garlic, red pepper and celery.
3. Stir in chili powder and cumin, cook for 1 minute.
4. ADD tomatoes, breaking up with spoon, stir in beans and corn.
5. Bring to boil.
6. Reduce heat, cover and simmer 5 minutes.
7. ADD rice.
8. Remove from heat, cover and let stand 5 minutes.

oil, onion, garlic, chili powder, ground cumin, tomatoes, black, corn niblets, rice

Taken from www.kraftrecipes.com/recipes/touchdown-chili-86556.aspx (may not work)