This veggie-packed black bean chili features two types of cheese stirred into the chili and a Cheddar cheese topping.
Prep Time: 20 minutes
Cook Time: 1 hour20 minutes
Total Time: 1 hour 40 minutes
2 large onions, diced
2 tablespoons olive oil
1⁄4 cup tomato paste
1 tablespoon chili powder
1 tablespoon cocoa powder
1 teaspoon ground cumin
3 medium carrots, chopped
2 ribs celery sliced
3 small jalapeño peppers, seeded and minced
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans black beans, drained and rinsed
2 cups tomato juice
1 cup shredded mozzarella cheese (4 ounces)
1 cup shredded Monterey Jack cheese (4 ounces)
1 cup shredded sharp Cheddar cheese (4 ounces)
Sautée onions in oil over medium-high heat in large Dutch oven 3 minutes or until translucent. Add tomato paste, chili powder, cocoa powder, and cumin, and cook 3-4 minutes, stirring constantly, until mixture caramelizes to a dark brown. Stir in carrots, celery and jalapeños and stir to coat. Add crushed tomatoes and beans. Stir in tomato juice to your preferred consistency. Simmer 1 hour.
Stir mozzarella and Monterey Jack cheese into chili and top with shredded Cheddar. Broil 4 minutes or until cheese is bubbly.