Chili Soup Jarlsberg -

2 tablespoons vegetable oil

29 ounces beef broth

15 ounces dark red kidney beans

14 1/2 ounces tomatoes -- chopped

-- undrained 1 medium green bell pepper -- chopped

1 medium red bell pepper -- chopped

1 large onions -- chopped

1 large clov garlic -- minced

3 1/4 teaspoons chili powder -- divided

1/4 teaspoon ground cumin

1 1/2 cups shredded jarlsberg cheese -- divided

1/4 cup butter or margarine -- softened

1 small clov garlic -- minced

12 kavli norwegian crispbreads

1 hour. A dd beans, tomatoes, peppers, onion, garlic,

3 teaspoons chili powder and cumin. Simmer, covered,

30 minutes. Gradually blend in

1/2c Jarlsberg cheese. Heat just until cheese melts.

1/4t chili powder in small bowl. Spread on crispbreads; arrange on cookie sheet. Bake in preheated

375? F oven several minutes or until butter is melted. Sprinkle with

1/2 cup of the Jarls berg. Bake just until cheese is melted.

Ladle soup into bowls. Garnish with remaining 1/2 cup Jarlsberg cheese. Serve with crispbreads.

4paws