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Vegetarian chili 1 pound dried pinto beans \.{ , 5 quarts water , „ 1 teaspoon garlic powder ,,; 1/2 teaspoon salt 5 cups chopped tomatoes .; 2 cups diced onion 1 cup diced celery , 2 (16-ounce) cans no-salt added , kidney beans, undrained 1 (6-ounce) can tomato paste (., 1 tablespoon chili powder , , 1 teaspoon ground cumin > * 1/2 teaspoon pepper 7 cups hot cooked brown rice (cooked without salt or fat) , . Combine beans, water, garlic powder, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 1hour or until beans are tender, stirring occasionally. Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 2 1/2 hours, stirring often. Serve over rice. Yield: 14 servings (369 calories per 1 1/2 cups chili with 1/2 cup rice).
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