Chunky Vegetable Chili - cooking recipe

Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 Tbsp. vegetable oil
2 (14 1/2 oz.) cans Mexican style tomatoes with juice
1 (15 oz.) can pinto beans, rinsed and drained
1 (16 oz.) can kidney beans, rinsed and drained
1 (11 oz.) can whole kernel corn, drained
2 1/2 c. water
1 c. uncooked long grain rice or elbow macaroni
1 to 2 Tbsp. chili powder
1 1/2 tsp. ground cumin

Preparation

In large pot, saute pepper and onion in oil until tender. Stir in all remaining ingredients; bring to a boil.
Reduce heat and simmer until rice or macaroni is tender, 25 to 30 minutes. Stir occasionally.