Low Fat Skillet Chili

Low Fat Skillet Chili
For 4 Servings:

1 Tbs. olive oil
2 onions, chopped
2 green bell peppers, seeded and chopped
2 Tbs. chili powder
3-3/4 cups Mexican style stewed tomatoes
2 lbs. canned pinto beans, drained ( optional )
1 cup water
3 cups fat-free Monterey Jack cheese, grated, with jalapeño
peppers, if desired

Prepare broiler. Heat oil in a heavy ovenproof skillet over medium high heat. Saute onion and bell pepper about 4 minutes, stirring occasionally, until softened and lightly browned. Add chili powder and cook another minute. Stir in tomatoes, beans and water. Bring to a boil over high heat. Reduce heat to medium and simmer 8-10 minutes, until thickened. Sprinkle with cheese and broil 4 inches from heat source
about 1 minute, or until cheese is melted.