Chunky Vegetarian Chili

Description
Makes 6 servings

Ingredients

 * 1 medium green pepper, chopped
 * 1 medium onion, chopped
 * 3 cloves garlic, minced
 * 1 tablespoon vegetable oil
 * 2 x 14½-ounce cans Mexican-style tomatoes, undrained
 * 1 x 15-ounce can kidney beans, drained and rinsed
 * 1 x 15-ounce can pinto beans, drained and rinsed
 * 1 x 11-ounce can whole-kernel corn, drained
 * 3 cups water
 * 1 cup uncooked brown rice
 * 2 tablespoons chili powder
 * 1 teaspoon ground cumin
 * sour cream (optional)

Instructions

 * 1) Heat oil in 3-quart saucepan over medium-high heat.
 * 2) Sauté green pepper, onion and garlic for 5 minutes or until tender.
 * 3) Add tomatoes, beans, corn, water, rice, chili powder and cumin; stir well.
 * 4) Bring to a boil. Reduce heat; cover and simmer 30 – 40 minutes, stirring occasionally, or until rice is tender.
 * 5) To serve, top with sour cream, if desired.