2 c. celery, chopped
4 c. onion, chopped
3 cloves garlic
8 c. unsalted canned or fresh tomatoes, chopped
2 1/2 c. dried kidney beans, rinsed & sorted or 6 1/4 c. cooked or canned kidney beans
1 c. fresh parsley, chopped
1/4 c. unsalted tomato paste
1 tbsp. vegetable oil
1 to 3 tsp. chili powder to taste
1 tsp. pepper
10 c. water
3 c. brown rice, uncooked

Combine all ingredients except rice in an 8 quart stock pot. Bring to a boil. Reduce heat to medium and cook partially covered for 3 to 3 1/2 hours, stirring occasionally.

Meanwhile, cook rice in a 3 quart saucepan according to package directions. Set aside. To serve, place 1/2 cup rice in a bowl and top with 1 1/2 cups chili. For 18 servings. Recipe can be doubled or halved, and freezes well. One serving (1 1/2 cups) : 299 calories, 1 gram fat, 0 cholesterol.