Easy Vegetarian Chili On Rice

• 1 tablespoon vegetable oil
• 2 onions, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 2 jalapeno peppers, chopped
• 4 garlic cloves, minced
• 1 sweet green pepper, diced
• 1/4 cup parsley, choppd
• 4 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 2 (19 ounce) cans red kidney beans, undrained
• 2 small zucchini, diced
• 1 1/2 cups Uncle Ben's converted brand rice
• grated low-fat cheese

1. In large saucepan, heat oil over medium heat. Add onion, carrots, and jalapeno pepper, cook, stirring often, for 6 minutes. Stir in tomatoes, garlic, green peppers, parsley, chili powder, cumin, oregano and salt. Bring to a simmer. Cook, covered for 20 minutes, stirring often.
2. Add beans, and cook for 25 minutes more. Add zucchini, and cook, uncovered, for 5 minutes, stirring occasionally.
3. Meanwhile, cook rice according to package directions. Mound on warm plates, spoon chili on top and sprinkle with cheese.

vegetable oil, onions, carrots, stalks celery, peppers, garlic, sweet green pepper, parsley, chili powder, cumin, oregano, salt, red kidney beans, zucchini, uncle ben, cheese

Taken from www.food.com/recipe/easy-vegetarian-chili-on-rice-375317 (may not work)