Rachael Ray - Tex Mex Corn Chip Chili

Found this great chili recipe in the March 2008 issue of Rachael Ray Magazine. It was the winning recipe in one of Rachel Ray's chili cook-off contests. I modified it a little bit and used Boca meatless ground burger instead of the lean ground beef. This is an easy conversion to make if you want to try a healthy alternative. This recipe serves 4.











Ingredients:

2 T. olive oil
1 pound of lean ground beef or Boca meatless ground burger
1/2 cup chopped onion
1 garlic clove finely chopped
1 T. chili powder
1 t. ground cumin
1 15oz can black beans
1 15 oz can pinto beans
1 10oz can tomatoes and green chilies
salt and pepper to taste
1/2 cup chopped fresh cilantro
12 oz monterey jack pepper cheese, shredded
1 (10 oz) bag corn chips such as fritos



1. In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.