Chunky Vegetarian Chili - cooking recipe

Ingredients

1 medium green bell pepper, chopped and seeded
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

Preparation

Saute 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 for 30 minutes.
Stir occasionally.
Top with sour cream,if desired.
Serve.