Ingredients
1 medium green pepper, chopped1 medium onion, chopped3 garlic cloves, minced1 tablespoon canola oil1 can (14-1/2 ounces) stewed tomatoes1 can (10 ounces) diced tomatoes and green chiles1 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 teaspoon ground cumin Salt & pepper to taste
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 until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water. Taste and adjust seasonings by adding salt & pepper if needed. Top as desired.
