Vegetarian Chili on Brown Rice

Laurie (Lawson) Robbins

1 tablespoon vegetable oil
2 onions, chopped
2 each carrots and celery stalks, diced
2 jalapeno peppers, chopped (optional)
1 can (28 oz.) tomatoes, chopped & drained
4 cloves garlic, minced
1 green bell pepper, diced
¼ cup chopped parsley
4 teaspoons chili powder (adjust to taste)
1 teaspoon each cumin and oregano
½ teaspoon salt
2 cans (19oz.) red kidney beans, drained & rinsed
2 small zucchini, diced
1-1&1/2 cups brown rice
Grated low fat cheddar cheese (optional)

In large saucepan, heat oil over medium heat. Add onions, carrots, celery and jalapeno peppers; cook, stirring often for around five minutes. Stir in tomatoes, garlic, green pepper, parsley, chili powder, cumin, oregano & salt. Bring to simmer. Cook, covered, for 20 minutes, stirring often. Add beans and cook 15 more minutes. Add zucchini and cook, uncovered, for 5 minutes, stirring occasionally.
Meanwhile, cook the rice. Mound on warm dinner plates, spoon chili on top and sprinkle with cheese if desired.