This hearty vegetarian two-bean chili served Cincinnati style is budget friendly, easy to prepare, tasty to eat, and healthy to boot. I’m not usually big on vegetarian dishes but have been trying to eat a little healthier and a serving of this keeps the calorie intake below 400 for the meal if I drink water.
Keys to Make this Great…
If you don’t like your chili over spaghetti, you can put this over rice, crush some saltine crackers into it, or just eat it straight up.
My daughter and wife have an aversion to spice, so I make this with green chilis, but I’ll mix some crushed red pepper flakes into my chili as I plate it to add a little kick.
Enjoy, and please comment below with your ratings!
Two-Bean Chili Cincinnati Style
This is an easy vegetarian chili that tastes like it's been slow cooked for hours but is ready in 30-45 minutes.
Yield: 4 Servings
INGREDIENTS
- 1-2 tbsps olive oil
- 1 4.5oz Can of undrained green chilis (For spicier chili add 2 small jalapeno peppers minced, with some seeds, or a tablespoon of crushed red pepper flakes)
- 1/2 large red onion, finely diced
- 2 tsp red wine vinegar
- 1 clove garlic, minced
- 1 1/4 cups low-sodium vegetable broth (If you don't care about the vegetarian part chicken or beef broth also work)
- 1 28oz can crushed tomatoes
- 1 1/2 tbsp chili powder
- 1/4 tsp cinnamon
- 2 15oz kidney beans drained
- 2 tbsp chopped fresh cilantro
- 8 oz spaghetti or other pasta (elbows work well too for a chili-mac style serving)
- 1/2 cup shredded extra-sharp Cheddar
- 1/4 cup diced white onion
INSTRUCTIONS
- Heat the oil in a large saucepan over medium-high heat; add the green clilis, onions and vinegar. Cook, stirring, until softened, for about 5 minutes.
- Add garlic and cook an additional 30-60 seconds.
- Stir in the broth, tomatoes, chili powder, and cinnamon. Increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil.
- Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 10-15 minutes. Stir in the cilantro.
- While the chili is simmering prepare the pasta according to package directions
- Fill each bowl with some drained pasta. Ladle the chili on top, sprinkle with the cheddar and white onion and serve.
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