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)
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.
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.
Each dish should contain roughly 1/2 cup of rice. spoon the chili.