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Weeknight Two-Bean Chili

Food Network
  • minutes
  • Serves 4

INGREDIENTS

2 15 ounce cans

Beans

2 tbsp

Cilantro, fresh

1

large clove Garlic

1

Jalapeno, small

1 cup

Tomatoes, canned roasted

1 1/4 cups

Vegetable or chicken broth, low-sodium

2 cups

Brown rice, cooked

1 1/2 tbsp

Chili powder

1/4 tsp

Chinese five-spice powder or ground cinnamon

2 tsp

Red wine vinegar

1 tbsp

Vegetable oil

1/2 cup

Cheddar, sharp

1

Small or 1/2 large red onion, finely diced