Vegetable Chili with Crispy Cheese Top
A hearty vegetarian chili with two types of beans—black and pinto—served topped with a broiled crust of cheddar cheese.
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.