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Two-Bean Vegetarian Chili

An Olive Oil and Vinegar Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

15 minutes


4 people


  • 1 Tablespoon Chipotle Olive Oil
  • 1 small jalapeño, minced (include a few seeds for extra heat)
  • 1/2 large red onion, diced finely
  • 2 teaspoons Pinot Noir Wine Vinegar
  • 1 large clove garlic, minced
  • 1-1/4 cups low-sodium broth vegetable (or chicken broth, if preferred)
  • 1 cup canned crushed roasted tomatoes
  • 1-1/2 Tablespoons chili powder
  • Two 15-oz. cans beans such as black and kidney, drained and rinsed
  • 2 Tablespoons chopped fresh cilantro
  • 2 cups cooked brown or white rice
  • 1/2 cup finely shredded extra-sharp Cheddar


  • Heat the oil in a large saucepan over medium-high heat. Add the jalapeños, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
  • Stir in the broth, tomatoes, chili powder 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.
  • Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar cheese.
  • Serve immediately.
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