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Cincinnati-Style Chili and Noodle Bowl

Cincinnati-Style Chili and Noodle Bowl
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Prep Time: 15 min Serves: 6
Cooking Time: 20 min Yield: 6 cups chili 4.5 cups noodles
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Recipe and photo courtesy of Jackie Newgent, RDN



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.


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