Quick vegetarian chili | WW USA
Quick vegetarian chili
| Total Time: 25 min |
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 | Dried oregano ½ tsp |
| Garlic 1 clove(s), minced | Crushed red pepper flakes ½ tsp |
| Stewed tomatoes 14½ oz | Dehydrated onion flakes ¼ tsp |
| Canned kidney beans 15 oz, rinsed and drained |
¼ tsp
15¼ oz, drained
¼ tsp
15 oz
¼ cup(s), shredded, sharp variety
1 Tbsp
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, salt, 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