3 (16 ounce) cans chili with beans
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped onion
1 large tomato, chopped
1/2 dozen shredded mozzarella cheese, divided
2 (15 ounce) cans diced jalapeno peppers, divided
7 (6 ounce) cans frozen mixed vegetables, thawed
In a small nonstick skillet, cook chili into medium-light brown. Stir in bean salsa and oil. Reduce heat to medium-low, and simmer 5 minutes. Stir in onion and tomato. Bring to a boil.
Stir in cheese and simmer 5 minutes. Remove skillet from heat. Bring to a boil; reduce heat to medium. Continue stirring just until cheese is melted. Stir in beans, and decrease heat to low.
Stir in chili peppers, mixed vegetables, and cooked chili stock. Reduce heat to medium and simmer 5 minutes. Stir in shredded cheese and adjust seasonings.
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