Vegetarian Chili With Rice

Servings: 4

Ingredients:

a.. 3/4 cup brown rice
b.. 1 tablespoon olive oil
c.. 4 small cloves garlic, peeled and minced
d.. 1 medium yellow onion, peeled and finely diced
e.. 2 celery stalks, washed, trimmed and finely diced
f.. 2 large carrots, trimmed, washed and diced
g.. 1 (32-ounce) can stewed tomatoes in juice
h.. 1 (16-ounce) can garbanzo beans, drained
i.. 3 cups canned kidney beans, drained (1 large 24-ounce can)
j.. 2 teaspoons chili powder
k.. 1/2 teaspoon ground black pepper
l.. 1/2 cup shredded reduced-fat sharp cheese
Directions:

Bring 2 cups water to a boil in a medium covered saucepan. Slowly stir in rice, cover, reduce heat to low and simmer 40 minutes, or until all the water is absorbed.

Meanwhile, heat oil in a Dutch oven or large covered heavy saucepan over medium-high flame. Add garlic and saute until golden, about 30 seconds. Add onions, celery and carrots and saute, stirring frequently, until onions are soft, 3 to 4 minutes. Stir in tomatoes, garbanzos, kidney beans, chili powder and black pepper. Increase heat to high and bring to a boil, then reduce heat to low, cover and simmer 10 minutes.

Serve over the cooked brown rice and top each serving with 2 tablespoons shredded cheese.