Vegetable Chili with Crispy Cheese Top

  1. 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
  2. 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
    1 green bell pepper, seeded and diced
  1. Heat the oil until sizzling in a deep skillet over medium-high heat. Add onion and sauté until soft, about 5 minutes.
  2. 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.
  3. Heat broiler.
  4. 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.
  5. Makes 4 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases