| Chunky Vegetarian Chili 1 medium green bell pepper, seeded and chopped 1 medium onion, chopped 3 cloves garlic, minced 1 tablespoon vegetable oil 2 (14 1/2-ounce) cans Mexican-style tomatoes, undrained 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can kidney beans, drained and rinsed 1 (11-ounce) can whole-kernel corn, drained and rinsed 2 1/2 cups water 1 cup uncooked rice 2 tablespoons chili powder 1 1/2 teaspoons ground cumin Sauté green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well. bring to a boil. Reduce heat; cover and simmer 30 minutes , stirring occasionally. to serve, top with sour cream; if desired. Makes 8 servings |
