Chunky Vegetarian Chili

• 1 md. green pepper, chopped
• 1 can (15 oz.) pinto beans, rinsed and drained
• 1 md. onion, chopped
• 1/8 qt. garlic, minced
• 1 can (11 oz.) whole kernel corn, drained
• 1 tbsp. cooking oil
• 2 cans (14-1/2 oz. each) Mexican stewed tomatoes
• 2-1/2 cup water, undrained
• 1 can (1 lb.) kidney beans, rinsed and drained
• 1 to 2 tbsp. chili powder

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

green pepper, pinto beans, onion, garlic, kernel corn, cooking oil, tomatoes, water, kidney beans, chili powder

Taken from www.foodgeeks.com/recipes/3043 (may not work)