Chili with two types of beans
Votes: 6
It's ready in just 30 minutes, yet tastes like it's been simmering for hours. A Chinese five-spice blend adds a distinctive flavor. Serve it with spaghetti, and you'll get the very essence of Cincinnati chili.
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 425, total fat 10 G., saturated fats G., proteins 19 G., carbohydrates 67 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 425, total fat 10 G., saturated fats G., proteins 19 G., carbohydrates 67 G., fiber G., cholesterol mg, sodium mg, sugar G.
This vegetarian chili with two types of beans is great for a weekday lunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cans of beans (425g each), such as red and black, drained and rinsed
- 1 tbsp. vegetable oil
- 1 small jalapeño, minced (reserve a few seeds)
- 1 large or 1/2 large red onion, finely chopped
- 2 tsp red wine vinegar
- 1 large clove of garlic, minced
- 1.25 cups lightly salted vegetable broth
- 1 cup canned fried tomato puree
- 1.5 tbsp chili powder
- 2 tbsp chopped cilantro
- 1/4 tsp Chinese mixture 5 Spices or ground cinnamon, optional
- 2 tbsp. cooked brown rice
- 1/2 cup sharp cheddar cheese, finely grated (60 g)
We recommend
Recipes with similar ingredients: red beans, black beans, tomatoes, jalapeno pepper, red onion, garlic, wine vinegar, chili seasoning, five spice seasoning, cinnamon, cheddar cheese, brown rice, cilantro
Cooking the dish according to the recipe:
- Heat the oil in a large saucepan over medium heat; add the jalapeño, onion, and vinegar. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook for about 30 seconds.
Stir in broth, tomatoes, chili powder and optionally 5-spice mix, turn heat to high. Bring to a boil and cook for 1 minute. Stir in the beans and bring back to a boil. - Reduce heat to medium and simmer for about 5 minutes, until slightly thickened but still liquid. Stir in the cilantro.
Place about 1/2 cup of rice in each bowl. Ladle the chili over the rice, sprinkle with cheddar, and serve.
Per serving "Chili Cincinnati" You need to take 3/4 cup of prepared chili and 55 grams of dry whole grain spaghetti.
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