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Two-bean chili recipe | Ohio State Medical Center

274 views · Published 25 May 2017 · 2:11 · Indexed 6 November 2026

Channel: Ohio State Wexner Medical Center · 2017 · Education

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What you’ll need:
1 tbsp vegetable oil
1 small jalapeno, minced
1 small red onion, finely diced
2 tsp red wine vinegar
1 large clove garlic, minced
1 ¼ cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1 ½ tbsp chili powder
¼ tsp Chinese five-spice powder or ground cinnamon, optional
Two 15-oz cans of beans, rinsed and drained 

Directions:
Heat the oil in a large saucepan over medium-high heat; 
Add jalapenos
*Tip: remove seeds to reduce spicy taste or add seeds if desired
Add onions and vinegar and cook, stirring until softened. 
Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder and increase to high heat.
Bring to a full boil and cook for 1 minute. 
Stir in the beans and return to a full boil. 
*Tip: drain beans well to remove sodium content
Reduce the heat to medium and simmer until slightly thickened but still soupy.

Find more healthy recipes from The Ohio State University Wexner Medical Center Nutrition Services: https://wexnermedical.osu.edu/nutrition-services/recipes

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