Vegetarian Chili

1 Cup celery -- chopped
4 Cups chopped onion
3 Cloves garlic -- chopped
8 Cups canned tomatoes -- unsalted
6 1/4 Cups kidney beans -- cooked (if canned, rinse and drain beans)
1 Cup fresh parsley -- chopped
1/4 Cup tomato paste
1 Tablespoon oil
1/3 Teaspoon chili powder -- to taste
1 Teaspoon pepper
10 Cups water

Combine all ingredients in 8-quart stockpot. Bring to a boil. Reduce to medium heat and cook partially covered for 3 to 3 1/2 hours, stirring occasionally. Make 18 servings.

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