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Weeknight Two-Bean Chili

Ingredients required for Weeknight Two-Bean Chili


Vegetable oil, 1 tbsp

1 small minced  jalapeno

1 finely diced small or half large red onion

2 tsps of red wine vinegar

1 minced large clove garlic

1 1/4 cups of vegetable or chicken broth

1 cup roasted tomatoes canned crushed

1 1/2 tsps of chili powder

1/4 tsp ground cinnamon

Two 15-ounce of black kidney beans cans, rinsed and drained

chopped fresh cilantro, 2 tbsps

Cooked brown rice, 2 cups

2 ounces finely shredded Cheddar


On medium high heat heat the olive oil.

Add to it the onions, jalapenos and vinegar , cook for about 5 minutes often stirring.

Stir in the garlic and cook for additional 1 minute.

Add in the chili powder, broth, cinnamon and tomatoes, turn the flame from low to high.

Bring this mixture to boil.

Its turn of the beans, add the beans and boil again.

Keep the heat to medium and simmer the mixture until a thick paste is formed.

Sprinkle with the cilantro.

Now pour it on the rice by filling them in the bowl and top with it.

At the end sprinkle over the shredded cheese.

Ready to serve.

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