Quick vegetarian chili
9
Points®
Total time: 20 min • Prep: 12 min • Cook: 8 min • Serves: 4 • 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
1 medium clove(s)
Stewed tomatoes
14.5 oz
Canned kidney beans
15 oz
Canned yellow corn
15.25 oz
Canned tomato sauce
15 oz
Chili powder
1 Tbsp
Dried oregano
0.5 tsp
Crushed red pepper flakes
0.5 tsp
Dehydrated onion flakes
0.25 tsp
Black pepper
0.25 tsp
Reduced fat cheddar cheese
0.25 cup(s), shredded
Instructions
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
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