Name: Quick Vegetarian Chili
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tsp extra virgin olive oil; 1 medium clove(s) garlic clove(s) minced; 14.5 oz stewed tomato(es); 15 oz canned kidney beans rinsed and drained; 15.25 oz canned yellow corn drained; 15 oz canned tomato sauce; 1 Tbsp chili powder; 0.5 tsp dried oregano; 0.5 tsp crushed red pepper flakes; 0.25 tsp dehydrated onion flakes; 0.25 tsp black pepper; 0.25 cup(s), shredded 50% reduced fat sharp cheddar cheese

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Ingredients

extra virgin olive oil

2 tsp

garlic clove(s)

1 medium clove(s), minced

stewed tomato(es)

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

dried oregano

½ tsp

crushed red pepper flakes

½ tsp

dehydrated onion flakes

¼ tsp

black pepper

¼ tsp

50% reduced fat sharp cheddar cheese

¼ cup(s), shredded

Instructions

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 flakes, and pepper; stir well.
Increase heat to high and bring chili to a boil; cook, stirring frequently, until chili is thick and flavors are concentrated, about 5 minutes. Spoon into serving bowls and sprinkle with cheese.
Serving size: about 1 1/4 cups chili and 1 Tbsp cheese

Notes

Use a heavy pot or the chili can burn easily. If it starts to stick to the pan, reduce the heat and stir constantly.

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