Tonkcats' Vegetable Chili 1 med. green pepper, chopped 1 can (15 oz.) pinto beans, rinsed and drained 1 med. onion, chopped 30 ml. garlic, minced 1 can (11 oz.) whole kernel corn, drained 1 tbsp. cooking oil 2 cans (14-1/2 oz. each) Mexican stewed tomatoes 2-1/2 cups water, undrained 1 can (16 oz.) kidney beans, rinsed and drained 1 to 2 tbsp. chili powder 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.