Vegetarian Chili sounded a little unreal when I first came across this recipe and it was a couple of years before I actually tried it. The result was that I liked it and have made it many times since. I like most things that contain chili and usually include vegetarian dishes when I'm trying to lose weight. This recipe seemed and an ideal compromise. Now I don't hesitate in suggesting that you try it, too. Submitted by David McCarthy, Australia
Saute green pepper, onion and garlic in oil in a large saucepan over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil.
Reduce heat; cover and simmer 30 minutes, stirring occasionally. To serve, top with sour cream. I once used plain Greek yogurt instead of sour cream and it worked well.
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