Southeast Dairy Association - Three-cheese black bean chili with cheddar crust

 

Three-Cheese Black Bean Chili with Cheddar Crust

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 8
This veggie-packed black bean chili features two types of cheese stirred into the chili and a Cheddar cheese topping.

Notes

Source of recipe: 3-A-Day of Dairy

Ingredients

  • 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 reduced-fat shredded Monterey Jack cheese ((4 ounces))
  • 1 cup shredded sharp Cheddar cheese ((4 ounces))

Instructions

  • 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.
  • Preheat broiler.
  • Stir mozzarella and Monterey Jack cheese into chili and top with shredded Cheddar. Broil 4 minutes or until cheese is bubbly.
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