Cook the rice according to the package directions.

Heat the olive oil in a large saucepan over medium heat.

Add the garlic and onions to the saucepan and cook for 5 minutes, stirring often.

Add the minced beef, increase the heat to medium-high, and cook until browned, breaking up the pieces with a wooden spoon.

Spoon off the excess fat from the pan.

Add the chopped tomatoes, vegetable broth, carrots, celery, cumin, oregano, and chili powder to the saucepan.

Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.

Stir in the kidney beans and simmer for 5 minutes.

Divide the chili among four bowls.

Top each bowl with the cooked rice.

Garnish with celery leaves.