CHUNKY VEGETARIAN CHILI

1 med green pepper chopped
1 med onion chopped
3 garlic cloves, minced
1 tbs cooking oil
2 cans (14 1/2 oz ea) mexican style stewed tomatoes, undrained
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (11 oz) whole kernel corn, drained
1 1/2 c water
1 c uncooked long grain rice
1 to 2 tbs chili powder
1 1/2 tsp ground cumin

In dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingred; 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.