Wintry Brown Rice Chili

2 ts Oil
1 md Yellow onion; diced
1 Green Bell Pepper; seed/dice
2 Stalks Celery; diced
3 Cloves Garlic; minced
1 cn (28 Oz) Stewed Tomatoes; with liquid
1 cn (15 Oz) Kidney Beans; rinse/drain
1 cn (15 Oz) Pinto Beans; rinse/drain
1 1/2 c Corn
2 1/2 c Water
1 c Brown rice; uncooked
2 tb Chili Powder
1 tb Dried Oregano
1 1/2 ts Ground Cumin
1/2 ts Salt
1/2 ts Pepper

Heat oil in large saucepan over medium-high heat. Add onion, bell pepper, celery and garlic. Cook, stirring, for 7 minutes. Stir in tomatoes, beans, corn, water, rice and seasonings; bring to a simmer. Cover and cook over medium-low heat until rice is tender, stirring occasionally near end of cooking, about 35-40 minutes. Remove chili from heat; let stand for 10 minutes before serving.

Ladle into bowls and if desired, serve with fresh bread and a tossed salad.

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