Weeknight Two-Bean Chili

• 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 broth
• 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 (2 ounces)

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.
2. Add the garlic and cook about 30 seconds.
3. Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high.
4. Bring to a full boil and cook for 1 minute.
5. Stir in the beans and return to a full boil.
6. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes.
7. Stir in the cilantro.
8. Fill each bowl with about 1/2 cup of rice.
9. Ladle the chili on top, sprinkle with the Cheddar and serve.

vegetable oil, jalapeno, red onion, red wine vinegar, clove garlic, vegetable, tomatoes, chili powder, chinese fivespice, beans, fresh cilantro, brown rice, cheddar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/weeknight-two-bean-chili-recipe.html (may not work)