Chili con Carne with Rice and Cornbread

Heat olive oil in a large pot over medium heat.

Add chopped onion and bell pepper, sauté until softened.

Stir in minced garlic, chili powder, and cumin, cooking for 1 minute until fragrant.

Add ground beef, cooking until browned and crumbled.

Stir in kidney beans and diced tomatoes, season with salt and black pepper.

Bring to a boil, then reduce heat and let simmer for 30-40 minutes, stirring occasionally.

While the chili simmers, cook the rice according to package instructions using water.

Prepare cornbread according to package instructions, mixing the cornbread mix with the required water and baking until golden brown.

Serve the chili hot over a bed of rice with cornbread on the side.