Southwestern Chili

• 200 g long-grain rice
• 2 cloves garlic, peeled and chopped finely
• 2 None onions, chopped finely
• 200 g carrots, peeled and cubed
• 200 g celery, cut into small pieces (keep the leaves for garnish)
• 1 can (425ml) chopped tomatoes
• 1 bunch oregano, chopped
• 2-3 tbsp olive oil
• 500 g minced beef
• 250 litre vegetable stock
• 1 can (425ml) kidney beans, drained
• 1 pinch chill powder
• 1 pinch dried cumin

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook for 5 mins, stirring often. Add the beef, increase the heat to medium-high and cook until browned, breaking up pieces with a wooden spoon. Spoon off the excess fat. Add the tomatoes, broth, carrots, celery, cumin, oregano and chili powder. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20 mins, stirring occasionally. Stir in the beans and simmer for 5 mins. Divide among four bowls, top with the rice and garnish with celery leaves.

longgrain rice, garlic, onions, carrots, celery, tomatoes, oregano, olive oil, vegetable stock, kidney beans, chill powder, cumin

Taken from recipes-plus.com/api/v2.0/recipes/16880 (may not work)