Weeknight Two-Bean Chili

Name: Weeknight Two-Bean Chili
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 850 grams beans (such as kidney and black), rinsed and drained; 2 Tbsps chili powder; 473 milliliters cooked brown rice; 237 milliliters canned crushed roasted tomatoes; 2 Tbsps chopped fresh cilantro; 1 large clove garlic, minced; 0 teaspoons Chinese five-spice powder or ground cinnamon, optional; 1 small jalapeno, minced (with some seeds); 296 milliliters low-sodium vegetable or chicken broth; 2 teaspoons red wine vinegar; 57 grams 1/2 cup finely shredded extra-sharp Cheddar; 1 Tbsp vegetable oil; 1 small or 1/2 large red onion, finely diced

Weeknight Two-Bean Chili is a main course that serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 440 calories, 21g of protein, and 11g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of beans, chili powder, brown rice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your The Super Bowl event. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 30 minutes. Users who liked this recipe also liked Weeknight Black Bean Chili, Weeknight Black Bean Chili, and Weeknight Black Bean Chili.

Instructions

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.

Ingredients you will need

Jalapeno Pepper

Vinegar

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add the garlic and cook about 30 seconds.

Ingredients you will need

Garlic

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.

Ingredients you will need

Chili Powder

Cilantro

Tomato

Beans

Broth

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

Ingredients you will need

Cheddar Cheese

Chili Pepper

Rice

Equipment you will use

Ladle

Bowl

Equipment

Sauce Pan

Ladle

Bowl

Ingredients

Servings:

850grams

beans (such as kidney and black), rinsed and drained 2Tbsps

chili powder 473milliliters

cooked brown rice 237milliliters

canned crushed roasted tomatoes 2Tbsps

chopped fresh cilantro 1large clove

garlic, minced 0teaspoons

Chinese five-spice powder or ground cinnamon, optional 1small

jalapeno, minced (with some seeds)296milliliters

low-sodium vegetable or chicken broth 2teaspoons

red wine vinegar 57grams

1/2 cup finely shredded extra-sharp Cheddar 1Tbsp

vegetable oil 1small

or 1/2 large red onion, finely diced

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Totus Tuus Cava. It has 5 out of 5 stars and a bottle costs about 18 dollars.

Totus Tuus Cava

Totus Tuus Cava shows bright aromas of peach, lemon, and orange zest, with a touch of licorice. The wine is concentrated, tactile and dense in the mouth, with a sappy, stony character to its citrus, pit fruit and anise flavors. Shows richness and vivacity in the mouth and the bright finish is long.