Bean Chili and Rice

• 2 medium onions, chopped
• 2 tablespoons vegetable oil
• 4 garlic cloves, smashed
• 1 tablespoon chili powder
• 1 (28 ounce) can crushed tomatoes
• 4 (15 ounce) cans red kidney beans, drained and rinsed
• 1 (10 ounce) box frozen corn, thawed
• 2 cups long-grain white rice
• 34 teaspoon salt
• 4 ounces cheddar cheese, shredded
• 8 tablespoons sour cream

1. In a large, heavy pot, saute onion in oil over medium-low heat for 4 minutes.
2. Add garlic and cook until onion is tender.
3. Add chili powder and cook, stirring, 1 minute.
4. Stir in tomatoes and 2 cups water.
5. Gently stir in beans.
6. Bring to a boil over medium-high heat.
7. Reduce heat to low and simmer, stirring occasionally, 20 minutes.
8. Add corn; simmer an additional 10 minutes.
9. Cook rice following package directions, adding salt.
10. To serve, divide rice among 8 plates.
11. Top each with chili, shredded cheese, and sour cream.
12. *** I added some jalapeno peppers for a little "zip" of taste.
13. Black olives would also be a great topper as well.
14. Make it your own -- add whatever you like as a topper.

onions, vegetable oil, garlic, chili powder, tomatoes, red kidney beans, frozen corn, longgrain white rice, salt, cheddar cheese, sour cream

Taken from www.food.com/recipe/bean-chili-and-rice-152479 (may not work)