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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | Vegtable Oil | 1 | pepper | small jalapeno pepper, seeded and minced | 1/2 | large | Onions, finely diced | 2 | teaspoons | red wine vinegar | 1 | clove | large garlic clove, minced | 1 1/4 | cups (8 fl oz) | vegetable broth low sodium | 1 | cup | tomatoes canned,crushed roasted | 1 1/2 | tablespoons | chili powder | 1 | cup | Black Beans, 15 oz. can | 2 | cups | Kidney beans, or one 15 oz can | 2 | tablespoons | cilantro, fresh, chopped | 2 | cups | brown rice (cooked) | 1/2 | cup, shredded | extra -sharp cheddar cheese, finely shredded |
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Steps
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Sequence
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Step
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| | 1 | Heat the oil in a large saucepan over medium-high heat; add the jalapenos, 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 five-spice powder if using, 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. |
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