Ingredients
1 medium green pepper, chopped1 medium onion, chopped3 garlic cloves, minced1 tablespoon canola oil2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (11 ounces) whole kernel corn, drained2-1/2 cups water1 cup uncooked long grain rice1 to 2 tablespoons chili powder1-1/2 teaspoons ground cumin
Preparation
In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.
