Directions:
- Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
- Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
- Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.11 Kcal (1173 kJ) | ||
| Calories from fat | 92.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 16% | |
|---|---|---|---|
| Cholesterol | 16.02mg | 5% | |
| Sodium | 876.58mg | 37% | |
| Potassium | 480.28mg | 10% | |
| Total Carbs | 39.3g | 13% | |
| Sugars | 5.98g | 24% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 7.98g | 16% | |
| Vitamin C | 18mg | 30% | |
| Iron | 1.6mg | 9% | |
| Calcium | 98.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 99.37 Kcal (416 kJ) | ||
| Calories from fat | 32.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 16% | |
|---|---|---|---|
| Cholesterol | 5.68mg | 5% | |
| Sodium | 310.96mg | 37% | |
| Potassium | 170.38mg | 10% | |
| Total Carbs | 13.94g | 13% | |
| Sugars | 2.12g | 24% | |
| Dietary Fiber | 1.9g | 21% | |
| Protein | 2.83g | 16% | |
| Vitamin C | 6.4mg | 30% | |
| Iron | 0.6mg | 9% | |
| Calcium | 34.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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