Ingredients:

• 2 tablespoons vegetable oil
• 1 Med. onion, chopped
• 1 green bell pepper, chopped
• 1 red pepper, chopped
• 4 tsp chili powder
• 1 14 1/2 oz. can Mexican-style stewed tomatoes (Italian-style can be substituted)
• 1 14-16 oz. can black beans, drained
• 1/2 cup vegetable broth
• 1 1/2 cups shredded hot pepper Monterey Jack cheese
• fresh cilantro
• Salt & pepper (I use kosher salt for added flavor)

Method

1. In medium skillet, heat oil over medium-high heat. Add onion & peppers. Saute about 6 minutes, until the vegetables begin to soften.
2. Add chili powder and stir 1 min. Add tomatoes with their juices, beans, & broth. Simmer until mixture thickens (about 10 minutes).
3. Season to taste with salt and pepper, and sprinkle cheese and finely chopped cilantro over top.

Team up this chili with warm flour tortillas and a fresh tomato salsa. To make the salsa, chop up 3 healthy red tomatoes to taste (chunky or fine, as you prefer), 1 medium red onion, and a few scallions. Mix together with a dash of lime juice and red wine vinegar. Blend in some finely chopped fresh cilantro, and serve on top of chili.

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