Meatless Chili Colorado

  1. 2 (28-ounce) cans whole tomatoes, undrained
    4 (15-ounce) cans kidney beans, drained and rinsed
    4 cups water
    4 cups chopped onions
    1 cup chopped celery
    1 cup chopped fresh flat-leaf parsley
  2. 1/4 cup tomato paste
    3 cloves garlic, finely chopped
    1 tablespoon vegetable oil
    1 tablespoon chili powder
    1 teaspoon ground black pepper
    Cooked rice for accompaniment
  1. Combine tomatoes with juice, kidney beans, water, onions, celery, parsley, tomato paste, garlic oil, chili powder and pepper in a large stockpot. Bring to a boil, stirring to combine.
  2. Reduce heat to medium and cook, partially covered, for 3 hours, stirring occasionally.
  3. Meanwhile, cook rice according to package directions; set aside.
  4. Serve chili over rice.
  5. Makes 8 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases