Recipe: Chunky Vegetarian Chili (with beans, corn and rice)

CHUNKY VEGETARIAN CHILI

1/2 tsp olive oil
1/2 cup chopped bell pepper
1/2 cup chopped onions
3 cloves garlic, minced
2 cans (15-16 oz each) stewed tomatoes
1 (15 oz) can dark red kidney beans, undrained
1 (16 oz) can pinto beans, undrained
2 cups frozen corn, thawed
1 cup uncooked long-grain rice
1 cup water
3 tbsp chili powder
2 tsp salt
1 1/2 tsp ground cumin
1 tsp ground black pepper

In a large saucepan, heat oil over medium heat. Add bell peppers, onions, and garlic. Cook until tender.

Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally.

Makes 12 servings
Source: Taste Of Home Magazine