Makes a great burrito filling, too!

1 green pepper, chopped
1 onion, chopped
1-2 jalapenos, minced
1-2 cloves of garlic, minced
3 cans of blackbeans, leave starch in one can
3 tomatoes or 2 cans of tomatoes, chopped
1 can of corn (without sugar), drained
mild chili powder
salt
Basmati rice

Saute the green pepper, onion, and jalapeno in a big pot over medium heat until the onion is soft, but not browned (no oil).

Add the garlic and saute for about a minute or less.

Add the black beans, corn, and tomatoes.

I've never measured how much chili powder or salt I use, just use a lot and to your taste.
Bring to a boil and reduce heat to low.

At this time, start to boil the water for the rice (Basmati is the best for this dish).

It takes 35 minutes for the rice to simmer.

When the rice is done, the chili is done (about 45-50 minutes for the chili).

You can cook the chili longer if you prefer.

If you've added too much salt to the chili, just throw in a quartered potato until the saltiness subsides, then remove the potato.