Quick vegetarian chili
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Stock up on canned beans, corn, and tomatoes so you can make this super-fast, one-pot meal whenever the mood strikes. Serve with optional chips and avocado.
Ingredients
Extra virgin olive oil
2 tsp
Garlic
1 clove(s), minced
Stewed tomatoes
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
Kosher salt
¼ tsp
Black pepper
¼ tsp
Reduced fat cheddar cheese
¼ cup(s), shredded, sharp variety
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, salt, 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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