1 c. chopped celery
2 c. chopped onion
2 cloves garlic, chopped
4 c. unsalted tomatoes
2 (16 oz.) cans kidney beans
1 can pinto beans
1/2 c. chopped parsley
1/8 c. unsalted tomato paste
1 1/2 tsp. vegetable oil
2 tsp. chili powder
1 tsp. cumin powder
1/2 tsp. pepper
5 c. water
1 1/2 c. uncooked brown rice

Combine all ingredients except rice in 4 quart stock pot. Bring to boil. Reduce to medium heat and cook partially covered for 3 hours. Stir often.

Prepare rice according to package directions. To serve scoop of rice in bowl topped with plenty of chili. Nutrition data (1 1/2 cups chili - 1/2 cup rice). 299 calories. No cholesterol.