Weeknight Two-Bean Chili Recipe

Name: Weeknight Two-Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.
2
Add the garlic and cook about 30 seconds.
3
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high.
4
Bring to a full boil and cook for 1 minute.
5
Stir in the beans and return to a full boil.
6
Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes.
7
Stir in the cilantro.
8
Fill each bowl with about 1/2 cup of rice.
9
Ladle the chili on top, sprinkle with the Cheddar and serve.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Weeknight Two-Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Weeknight Two-Bean Chili

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