Ingredients:

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
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

Methods:

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. Reduce heat to medium and cook, partially covered, for 3 hours, stirring occasionally.
2. Meanwhile, cook rice according to package directions; set aside. Serve chili over rice.