3 Bean Chili with Rice
1 tablespoon canola or vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 (14½-ounce) can Mexican-style or plain diced tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed (1½ cups cooked kidney beans)
1 (15-ounce) can pinto or pink beans, drained and rinsed (1½ cups cooked pinto beans)
1 (15-ounce) can black beans, drained and rinsed (1½ cups cooked black beans)
1 cup frozen or canned whole-kernel corn, drained cups hot, cooked brown or white rice since each variety has a distinct cooking time.
Directions
- Heat oil in 3-quart saucepan over medium- high heat. Sauté green pepper, onion and garlic for 5 minutes or until tender. Stir in chili powder and cumin; heat 1 minute.
- Add tomatoes, beans and corn; stir well. Bring to a boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally, or until beans are tender. Serve with rice.