RECIPES
Cincinnati-Style Chili and Noodle Bowl
byLivestrong_Recipes|Feb 8, 2019
Photo Credit:Kathy Burns/ adobe stock
- PREP
- 15 m
- COOK
- 20 m
- TOTAL
- 35 m
Recipe and photo courtesy of Jackie Newgent, RDN
INGREDIENTS
SERVES 6
- 2 tsp Peanut Oil, Organic, Hi Oleic
- 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.
2
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.
3
Stir in the beans and salt, cover, reduce heat to low, and simmer to allow flavors to blend, about 10 minutes.
4
Meanwhile, prepare noodles (or whole grain spaghetti) according to package directions; drain. (Note: Brown rice noodles may also be called Pad Thai noodles.)
5
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.
6
Enjoy each serving with a glass of still or sparkling water with the fresh orange slices.