Easy Vegetarian Chili On Rice

• 1 Tbsp. vegetable oil
• 2 onions, chopped
• 2 each: carrots and celery stalks, diced
• 2 jalapeno peppers (optional)
• 1 (28 oz.) can tomatoes, chopped and drained
• 4 cloves garlic, minced
• grated low-fat Cheddar cheese (optional)
• 1 green pepper, diced
• 1/4 c. chopped parsley
• 4 tsp. chili powder
• 1 tsp. each: cumin and oregano
• 1/2 tsp. salt
• 2 (19 oz.) cans red kidney or pinto beans, undrained
• 2 small zucchini, diced
• 1 1/2 c. Uncle Ben's converted rice

1. Heat oil in a large saucepan over medium heat.
2. Add onions, carrots, celery and jalapeno peppers.
3. Cook, stirring often, for 6 minutes.
4. Stir in tomatoes, garlic, green pepper, parsley, chili powder, cumin, oregano and salt.
5. Bring to simmer.
6. Cook, covered, for 20 minutes, stirring often.
7. Add beans and cook 5 minutes more.
8. Add zucchini and cook, uncovered, for 5 minutes, stirring occasionally.

vegetable oil, onions, carrots, peppers, tomatoes, garlic, cheddar cheese, green pepper, parsley, chili powder, cumin, salt, red kidney, zucchini, uncle ben

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1026735 (may not work)