Fall Chili Recipe

Fall Chili Recipe | Lean and Green Body Blog

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)


  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.

Jennifer Khosla

Founder, Lean and Green Body.  Mind Body Wellness Practitioner, Holistic Nutrition Specialist and Experienced Registered Yoga Teacher; Jennifer Khosla received her B.S. in Athletic Training from Springfield College. She later went on to study clinical dietetics, holistic nutrition and modalities to heal the body naturally through nutrition and lifestyle.