Serves 6-8
1 tablespoon vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
2 15-ounce cans Mexican tomatoes
(with green chilies), drained
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can whole kernel corn, drained
1 package chili mix
1 1/2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 tablespoon Worcestershire sauce
pinch of salt
1 cup uncooked rice
sour cream
Heat oil in Dutch oven or medium saucepan and cook pepper, onion, and garlic until soft. Add remaining ingredients (except rice) and simmer for five minutes, stirring constantly. Cook rice according to directions; then add to chili. Serve with dollop of sour cream.
