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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