Low-Fat Vegetarian Chili with Rice

1 15-1/2 oz. can red kidney beans, rinsed and drained
1 15 oz. can great northern beans, rinsed and drained
1 14-1/2 oz. low-sodium tomatoes, undrained and cut up
1 8 oz. can tomato sauce
1 cup water
3/4 cup chopped green (sweet-optional) pepper
1/2 cup chopped onion
1 Tbsp. chili powder
1 tsp. sugar
1 tsp. snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 tsp. ground cumin
1/4 tsp. salt
Dash ground red pepper
2 cloves garlic, minced
2 cups hot cooked rice

In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling, reduce heat, simmer, covered for 15 minutes, stirring occasionally.
Top each serving or chili with 1/2 cup cooked rice. Makes 4 servings

Make-Ahead Tip: Prepare chili. Transfer to refrigerator container, cover and chill up to 2 days. Reheat and top with rice.