Vegetable Chili Boat

Ingredients:

• 2-1/2 teaspoons canola oil
• 1/2 cup fresh onion, peeled, diced
• 1/2 cup fresh green bell pepper, seeded, diced
• 1/2 cup canned low-sodium pinto beans, drained, rinsed
• 1/2 cup canned low-sodium kidney beans, drained, rinsed
• 1 cup canned low-sodium black beans, drained, rinsed
• 1-1/2 tablespoons chili powder
• 1-1/3 cups canned low-sodium diced tomatoes
• 1 cup low-sodium chicken stock
• 1 dash hot sauce
• 1/4 cup canned low-sodium tomato paste
• 18 low-sodium tortilla chips
• 1/4 cup reduced-fat cheddar cheese, shredded (1 oz)
• 1/4 cup low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)

Directions:

1. Heat canola oil in a large pot over medium-high heat. 
2. Add onions and green peppers.
3. Cook for 2-3 minutes or until tender.
4. Add beans and stir to coat.
5. Add chili powder.
6. Stir.
7. Cook for 1 minute for flavors to blend. 
8. Add tomatoes, chicken stock, and hot sauce.
9. Bring to a boil.
10. Simmer uncovered for 10 minutes.
11. Add tomato paste and mix well.
12. Cook uncovered for an additional 10 minutes.
13. Bring to a rolling boil for at least 15 seconds. 
14. Reduce heat to low and simmer to keep warm. 
15. Combine cheddar and mozzarella cheeses (the cheese is a garnish). Place ¾ cup chili in a bowl.
16. Top with 3 chips and sprinkle with about 1 tablespoon of cheese blend.
17. Serve hot.