Cook the rice according to package directions.

Heat olive oil in a large saucepan over medium heat.

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

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

Spoon off any excess fat.

Add chopped tomatoes, vegetable broth, cubed carrots, celery pieces, cumin, oregano, and chili powder.

Season with salt and pepper to taste.

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

Stir in the drained kidney beans and simmer for 5 minutes.

Divide the chili among four bowls.

Top with cooked rice and garnish with celery leaves.