Mexican Vegetarian Chili over Brown Rice

I love rice (my parents can attest to that - I would request it every night for dinner!)  I never thought to put chilli over top of rice, until I met Lee.  A family tradition of his that I absolutely love! Another reason to eat rice for dinner! 
Vegetarian chilli is really easy to make, and cooks up in a short amount of time.  We picked up a large bag of peppers at the grocery store last night and we had a lot of tomatoes in the fridge, so this was a great way to use them! Here is the recipe for the chilli:

Time from start to finish: 20 minutes

Ingredients:
Oil for cooking
1 onion, diced
3 cloves garlic, minced
2 fresh tomatoes, chopped
1 green pepper, chopped
1 handful of frozen corn
1 can of dark red kidney beans, rinsed
1 can of black beans, rinsed
1 can of diced tomatoes
Spices: tsp or so of each, depending on taste/heat preference: chilli powder, cumin, cilantro, cayenne pepper
Juice of half a lime

What we did:

1) Saute onion and garlic over medium heat until golden.

2) Add everything else except the lime.  Let simmer for about 10 minutes or so, until the flavours start to blend together.  Then add the juice of the lime and stir together. 

Enjoy!

---