Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 Tbsp. cooking oil
2 cans Mexican stewed tomatoes, undrained (14-1/2 oz. each)
16 oz. canned kidney beans, rinsed and drained
15 oz. canned pinto beans, rinsed and drained
11 oz. canned whole kernel corn, drained
2-1/2 C. water
1 C. uncooked long grained rice
1 to 2 Tbsp. chili powder
1-1/2 tsp. ground cumin

Cooking Instructions

In a Dutch oven, Saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients, and bring to a boil. Reduce heat. Cover and simmer for 25 to 30 minutes, or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)