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.
- 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)
- 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.
- Add the garlic and cook about 30 seconds.
- 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.
- 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.
- Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.