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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)