Chunky Vegetarian Chili
 
http://www.justdutchovenrecipes.com/rdetail.php?source=justdutchovenrecipes&record=chil0004

1 md Green pepper; chopped
1 md Onion; chopped
3 cl Garlic; minced 
1 tb Cooking oil
2 cn Mexican stewed tomatoes, undrained (14 1/2 oz. ea.)
1 cn Kidney beans, rinsed drained (16 oz.)
1 cn Pinto beans, rinsed drained (15 oz.)
1 cn Whole kernel corn, drained (11 oz.)
2 1/2 c Water
1 c Uncooked long grained rice
1 tb To 2 Tb Chili powder
1 1/2 ts Ground cumin
 
In a Dutch oven, saute green pepper, onion and garlic in oil until tender. 
Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and 
simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If 
thinner chili is desired, add additional water. Serves 11.