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| Vegetable Chili with Crispy Cheese Top |
1 tablespoon olive oil
1 medium onion, finely chopped
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, drained
1 green bell pepper, seeded and diced
1 zucchini, trimmed and chopped
3/4 cup vegetable broth
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic salt
2 cups shredded cheddar cheese
Heat the oil until sizzling in a deep skillet over
medium-high heat. Add onion
and sauté until soft, about 5 minutes. Add black
beans, pinto beans,
tomatoes, bell pepper, zucchini, broth, chili powder, cumin
and garlic salt. Mix
well and reduce heat to a simmer. Cover and simmer for 20
minutes, stirring
occasionally.
Heat broiler.
Place chili in individual broiler-safe bowls or a deep-dish broiler-safe
casserole;
top with Cheddar cheese and place under broiler until cheese goes
past melty
to crispy.
Makes 4 servings
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