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Cincinnati-Style Chili and Noodle Bowl

by Livestrong_Recipes  |  Sep 30, 2015

Cincinnati-Style Chili and Noodle Bowl
  1. PREP
  2. 15 m
  • COOK
  • 20 m
  • TOTAL
  • 35 m

Recipe and photo courtesy of Jackie Newgent, RDN

INGREDIENTS

SERVES 6

  • 2 tsp Organic Peanut Oil
  • 1 Jalapeno Pepper
  • 1 medium red onion
  • 2 garlic clove
  • 1 cup Organic [Fire Roasted] Crushed Tomatoes
  • 1 1/4 cups low-sodium vegetable broth
  • 1 1/2 tbsp Chili Powder
  • 1/2 tsp Unsweetened Cocoa Powder
  • 1/4 tsp Cinnamon, Ground
  • 15 oz KIDNEY BEANS
  • 1/2 tsp sea salt
  • 8 oz Brown rice noodles
  • 1/3 cup shredded Monterey jack cheese
  • 1/4 cup fresh cilantro
  • 1 Orange

DIRECTIONS

1 Heat the oil in a large saucepan over medium-high. Add the jalapeño (with or without seeds) and three-quarters of the onion and sauté until the onion is softened, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the tomatoes, broth, chili powder, cocoa powder, and cinnamon, increase the heat to high, and bring to a boil. Stir in the beans and salt, cover, reduce heat to low, and simmer to allow flavors to blend, about 10 minutes.
2 Meanwhile, prepare noodles (or whole grain spaghetti) according to package directions; drain. (Note: Brown rice noodles may also be called Pad Thai noodles.)
3 Transfer the noodles to individual bowls. Add pinch of salt, if desired. Top with the chili. Sprinkle with the Monterey Jack cheese (or vegan alternative), cilantro, and remaining red onion.
4 Enjoy each serving with a glass of still or sparkling water with the fresh orange slices.