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Gather 'round the campfire and enjoy this hearty meatless stew, made with juicy whole tomatoes and tender kidney beans, this savory dish served over rice will have you begging "Cookie" for more.

Meatless Chili Colorado

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

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.

Makes 8 servings.

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