How to Make my Fall Chili Recipe

This recipe is perfect for fall days, as the leaves begin to turn and there is a chill in the air. It’s also a hit on Football Sundays with family and friends.

Ingredients

• 1 tablespoon grapeseed oil

• 1 small jalapeño, minced

• 1 large red onion, 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 of 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 (optional)

Directions

1. Heat the oil in a large saucepan over medium-high heat; add the jalapeños, 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 cinnamon, and increase the heat to high. Bring to a full boil and cook for 1 minute.

4. 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.

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