Nutritional Information: Calories 425 calorie | Total Fat 10 grams | Saturated Fat 3.5 grams | Cholesterol 13 milligrams | Sodium 350 milligrams | Carbohydrates 67 grams | Dietary Fiber 19 grams | Protein 19 grams | Sugar 8 grams

Yields: 4 | Total time: 30 minutes

Ingredients:

•  1 tablespoon vegetable oil
• 1 small jalapeno, minced (with some seeds)
• 1 small or 1/2 large red onion, finely diced
• 2 teaspoons red wine vinegar
• 1 large clove garlic, minced
• 1 1/4 cups low-sodium vegetable or chicken broth
• 1 cup canned crushed roasted tomatoes
• 1 1/2 tablespoons chili powder
• 1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
• Two 15-ounce cans beans (such as kidney and black), rinsed and drained
• 2 tablespoons chopped fresh cilantro
• 2 cups cooked brown rice
• 1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions:

1.  Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
2. Stir in the broth, tomatoes, chili powder and five-spice powder if using, and 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 5 minutes. Stir in the cilantro.
3. Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

Source: Food Network Kitchen