Quick Vegetarian Chili
- Total Time
- 0:20
- Prep
- 0:12
- Cook
- 0:08
- Serves
- 4
- Difficulty
- Easy
Stock up on canned beans, corn and tomatoes for super-fast, one-pot meals.
-
extra virgin olive oil2 tsp
-
garlic clove(s)1 medium clove(s), minced
-
stewed tomato(es)14 ½ oz
-
canned kidney beans15 oz, rinsed and drained
-
canned yellow corn15 ¼ oz, drained
-
canned tomato sauce15 oz
-
chili powder1 Tbsp
-
dried oregano½ tsp
-
crushed red pepper flakes½ tsp
-
dehydrated onion flakes¼ tsp
-
black pepper¼ tsp
-
50% reduced fat sharp cheddar cheese¼ cup(s), shredded
- 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