Vegetarian Chili (the quick way)
1 can Crushed Tomato, fill twice with water
2 cans Red Kidney Beans, drain and rinse well
1 Onion, chopped
4 Cloves of Garlic, chopped
1/4 Cup Olive Oil
1/2 Cup dry Parsley
1 Tbs Chili powder
1 lbs bag of frozen Corn
1 cup dry Bastmati Brown Rice
1/2 tsp ground Cumin
1/2 tsp Black Pepper
1/2 tsp Sea Salt
1 Tbs Marjoram or Oregano
1/2 tsp Cayenne Pepper
2 Cups Shredded  Cheddar Cheese
 
1. Put the Crushed tomato, water and rice into large pot and 
2. Add Kidney beans, onions, garlic, olive oil, parsley and chili powder.  
3. Cook until the rice is cooked.  
4. Add frozen corn, cumin, salt, pepper, cayenne pepper, and marjoram. Cook until corn is heated. 
5. Ladle into bowls and top with Cheese.