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weeknight easy 2 bean veg chili


This 30-minute weeknight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. If you
serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili
+ 2 ounce (dry) cooked whole-wheat spaghetti.)

Level: Easy
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 servings


1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
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 2oz.



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