Vegetarian Beanless Chili - cooking recipe

Ingredients

16 ounces crushed tomatoes (big can)
2 medium carrots
1 medium zucchini
1 small onion
500 g vegetarian ground beef
1/2 cup brown rice
1 -2 tablespoon chili powder
salt
1 large garlic clove
water

Preparation

Chop the veggies into 1/2 inch pieces, toss directly into a large soup pot.
Mince the garlic, add and cook them in a little olive oil till the onions are clear and the carrots are starting to get a bit soft. (You should be able to cut a carrot in half with the wooden spoon but not really easily).
If using any other veggies add them so they're also about half cooked at the same time.
Add canned tomatoes and use the can to measure and add an equal amount of water; stir.
Crumble the veggie ground beef in, add spices and stir. At this time you can taste and adjust seasonings. The thickness should be about what you want as a finished product.
Bring to a gentle boil.
Now add the rice and the amount of water it will absorb (check the package, they vary) and simmer until rice and veggies are all soft and flavors combined.
Serve topped with sour cream, and grated cheddar, and bread or a simple salad.