Weeknight Two-Bean Chili (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This 30-minute weekenight dinner is a vegetarian chili that tastes like it's slow simmered for hours. The hint of Chinese five-spice powder[ is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)] Ingredients:
1 tablespoon vegetable oil |
1 small jalapeno, minced (with some seeds) |
1 small or 1/2 large red onion, finely diced |
2 teaspoons red wine vinegar |
1 large clove garlic, minced |
1 1/4 cups low-sodium vegetable or chicken broth |
1 cup canned crushed roasted tomatoes |
1 1/2 tablespoons chili powder |
1/4 teaspoon chinese five-spice powder or ground cinnamon, optional |
two 15-ounce cans beans (such as kidney and black), rinsed and drained |
2 tablespoons chopped fresh cilantro |
2 cups cooked brown rice |
1/2 cup finely shredded extra-sharp cheddar (2 ounces) |
Directions:
1. 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.
2. 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.
3. Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
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