Photo of Quick Vegetarian Chili by WW

Quick Vegetarian Chili

Points® value
Total Time
20 min
12 min
8 min
Stock up on canned beans, corn and tomatoes for super-fast, one-pot meals.


Canola oil

1 tsp(s)


1 clove(s), large, minced

Stewed tomatoes

14½ oz

Canned kidney beans

15 oz, rinsed and drained

Canned yellow corn

15¼ oz, drained

Canned tomato sauce

15 oz

Chili powder

1 tbsp(s)

Dried oregano

½ tsp(s)

Crushed red pepper flakes

½ tsp(s)

Dehydrated onion flakes

¼ cup(s)

Black pepper

¼ pinch(es)

Low-fat shredded cheddar cheese

4 tbsp(s)


  1. Heat oil in a large, nonstick, heavy-bottomed pot over medium heat. Add garlic; cook, stirring frequently, until aromatic, about 2 minutes. Add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onion and pepper; stir well.
  2. Increase heat to high and bring chili to a boil; cook, stirring frequently, until chili is thick and flavours are concentrated, about 5 minutes. Spoon into serving bowls and sprinkle with cheese.


Use a heavy pot or the chili can burn easily. If it starts to stick to the pan, reduce the heat and stir constantly. PER SERVING: 320 Cal, 6 g Total Fat, 1 g Sat Fat, 1,663 mg Sod, 59 g Total Carb, 13 g Sugar, 0 g Added Sugar, 11 g Fib, 14 g Prot.