If you need a fast, easy and definitely non-vegetarian chili Chef Bill Sr suggests this:
1 lb chopped or ground lean beef
2 tbl salad oil
1 cup chopped onion
1 cup chopped celery
1/4 cup chopped green pepper
1 cup raw rice
2 chopped fresh tomatoes (1 can of stewed tomatoes works as well)
1 cup pitted whole black olives (don’t chop)
1 tsp salt
1/4 tsp pepper
1 tsp chili powder
1/4 tsp Worcestershire sauce
1 cup of water
Brown the beef in heavy skillet then remove it to drain. Heat oil in same skillet then add the onions, celery, pepper and rice. Stir until slightly brown then add tomotoes, olives, salt, pepper, chili powder and 1 cup of water. Add Worcestershire sauce. Put in Dutch oven and cook at medium heat for 30 minutes–lower heat to simmer and cook until ready to serve.