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Quick vegetarian chili

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

Smartpoints value per serving

Total Time

20 min

Prep

12 min

Cook

8 min

Serves

Difficulty

Easy

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.

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

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