Photo of Quick vegetarian chili by WW

Quick vegetarian chili

Total Time
20 min
12 min
8 min
You gotta love a hearty, vegetarian chili that comes together in just 20 minutes. No need to simmer on the stovetop for hours on end! Stock up on canned beans, corn, and tomatoes so you can make this super-fast, one-pot meal whenever the temptation hits. Just be sure that you use a heavy, sturdy pot, or the chili can burn easily. If it starts to stick to the pan, reduce the heat and stir constantly. Along with the canned beans, corn, stewed tomatoes, and tomato sauce, the chili is flavored with garlic, chili powder, oregano, red pepper flakes, and dehydrated onion flakes. Oh, and we couldn't forget the cheddar cheese on top.


Extra virgin olive oil

2 tsp


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


  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 flakes, and pepper; stir well.
  2. 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.
  3. Serving size: about 1 1/4 cups chili and 1 Tbsp cheese