Chili with two types of beans

Ingredients:

• 2 cans of beans (425g each), such as red and black, drained and rinsed
• 1 tbsp. vegetable oil
• 1 small jalapeño, minced (reserve a few seeds)
• 1 large or 1/2 large red onion, finely chopped
• 2 tsp red wine vinegar
• 1 large clove of garlic, minced
• 1.25 cups lightly salted vegetable broth
• 1 cup canned fried tomato puree
• 1.5 tbsp chili powder
• 2 tbsp chopped cilantro
• 1/4 tsp Chinese mixture 5 Spices or ground cinnamon, optional
• 2 tbsp. cooked brown rice
• 1/2 cup sharp cheddar cheese, finely grated (60 g)

Preparation:

1. Heat the oil in a large saucepan over medium heat; add the jalapeño, onion, and vinegar. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook for about 30 seconds.
   
   Stir in broth, tomatoes, chili powder and optionally 5-spice mix, turn heat to high. Bring to a boil and cook for 1 minute. Stir in the beans and bring back to a boil.
2. Reduce heat to medium and simmer for about 5 minutes, until slightly thickened but still liquid. Stir in the cilantro.
   
   Place about 1/2 cup of rice in each bowl. Ladle the chili over the rice, sprinkle with cheddar, and serve.
   
   Per serving "Chili Cincinnati" You need to take 3/4 cup of prepared chili and 55 grams of dry whole grain spaghetti.