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.