Here’s a different take on chili. It’s made with black beans instead of kidney beans. These give a lighter texture to the chili and are perfect for a vegetarian meal. The broccoli in this recipe is cut into small pieces that absorb the flavor of the tomato-based sauce. This chili tastes great the second day, so make extra for another quick meal. The spicy heat is up to you. If you like your chili extra spicy, add more chili powder.
I added sliced jalapeno peppers to microwaved white rice for the side dish. It adds an extra punch to the dish.
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