Heat canola oil in a large heavy casserole over low heat.

Add chopped onions, diced red bell peppers, and minced garlic.

Cook for 5 minutes, stirring occasionally until vegetables are wilted.

Remove vegetables with a slotted spoon and set aside.

Increase heat to medium and brown the beef cubes in small batches.

Return all browned meat to the casserole along with the cooked onions, peppers, and garlic.

Add crushed plum tomatoes, tomato paste, dry red wine, chili powder, ground cumin, dried sweet basil, dried oregano, salt, and black pepper to the casserole.

Stir well to combine.

Cook the chili partially covered for 1 1/2 hours, stirring occasionally.

Stir in drained garbanzo beans and cook uncovered for an additional 15 minutes.

Remove the casserole from heat and stir in chopped flat-leaf parsley.

Adjust seasonings to taste.

If desired, divide cooked rice equally among serving bowls and ladle chili on top.

Sprinkle each bowl with sliced scallions and top with a dollop of yogurt.