Chili-Topped Pizza And Vegetarian Chili
Source: Better Homes and Gardens Low Calorie/Low Fat Recipes Spring 96
Makes 4 servings

1 tablespoon olive oil
2 cups chopped onion
1 cup chopped green sweet pepper
1 cup chopped carrot
1 cup chopped celery
2 cloves garlic, minced
1 (14 ounce) can chili-style chunky tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 cup fresh or frozen whole kernel corn
15 ounces pinto beans, drained
1 Italian bread shell (12 inch Boboli)
3/4 cups part-skim mozzarella or reduced-fat cheddar cheese
shredded lettuce
chopped tomato
sliced green onion
salsa (optional)
1 cup vegetable broth

Add oil to a large saucepan; heat over medium heat. Add onion, sweet pepper, carrot, celery, and garlic. Cook 5 minutes, stirring occasionally. Add undrained tomatoes, chili powder, and cumin. Simmer 15 minutes. Add corn; simmer 5 minutes or till carrot is tender.

Place 1 cup pinto beans in a blender container or food processor bowl. Cover; blend or process till smooth. Stir processed and remaining beans into vegetable mixture. Cover and refrigerate overnight to blend flavors.

For Pizza
Spread 1 cup chili mixture over Italian bread shell; sprinkle with mozzarella or cheddar cheese. Bake in a 4000F oven for 10 minutes or till edges are golden brown and cheese is melted. Top with lettuce, tomato, green onion, and salsa, if desired.

For Chili
Stir vegetable broth into remaining chili mixture; heat through.