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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
    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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