Rocky Mountain Meatless Chili
2 28-ounce cans whole tomatoes, undrained
4 15-ounce cans kidney beans, drained and rinsed
4 1/4 cups water
3 cups chopped onions
1 cup chopped celery
3/4 cup chopped fresh flat-leaf parsley
1/4 cup tomato paste
4 cloves garlic, finely chopped
1 tablespoon of vegetable oil
1 1/2 tablespoons chili powder
1 teaspoon ground black pepper
Cooked white rice
In a large pot, combine tomatoes with juice, kidney beans, water, onions, celery, parsley, tomato paste, garlic oil, chili powder, and pepper, bringing to a boil while stirring to combine. Reduce heat to medium and cook partially covered for 3 hours, stirring occasionally. While the chili is cooking, prepare the rice according to package directions; set aside. Serve chili over rice.