Weeknight Vegetarian Chili

July 14, 2022


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. In a sizable saucepan, heat the oil over medium-high heat. Add the jalapenos, onions, and vinegar; simmer, stirring frequently, for about 5 minutes, or until tender. Cook the garlic for 30 seconds after adding it.
  2. Turn up the heat to high and stir in the broth, tomatoes, chili powder, and five-spice powder, if using. Cook for one minute after bringing to a full boil. Add the beans and bring the water back to a high boil. For about five minutes, reduce the heat to medium-low and simmer the dish until it has barely thickened but is still soupy. Add the cilantro and stir.
  3. Each dish should contain roughly 1/2 cup of rice.
    spoon the chili.

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