Chunky vegetarian chili

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chunky Vegetarian Chili
  Categories: Diabetic, Vegetarian, Chili, Beans, Soups/stews
       Yield: 11 sweet ones
  
       1 md Green pepper; chopped               1 cn Pinto beans, rinsed drained
       1 md Onion; chopped                           -(15 oz.)
       3 cl Garlic; minced                      1 cn Whole kernel corn, drained
       1 tb Cooking oil                              -(11 oz.)
       2 cn Mexican stewed tomatoes,        2 1/2 c  Water
            -undrained (14 1/2 oz. ea.)         1 c  Uncooked long grained rice
       1 cn Kidney beans, rinsed drained        1 tb To 2 Tb Chili powder
            -(16 oz.)                       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.
   
   Diabetic Exchanges: One serving (1 cup) equals 2 starch, 2 vegetable;
   also, 191 Calories, 616 mg Sodium, 0 Cholesterol, 38 gm carbohydrate,
   7 gm protein, 2 gm fat.
   
   SOURCE:*Taste of Home Magazine Oct/Nov 93 POSTED BY: Jim Bodle 12/93
  
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