Quick Vegetarian Chili

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


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


  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


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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