Quick vegetarian chili | WW USA

Quick vegetarian chili

Total Time: 25 min
Prep: 15 minCook: 10 minServes: 4Difficulty: 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.

Extra virgin olive oil
2 tsp
Dried oregano
½ tsp
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
Kosher salt
¼ tsp
Canned yellow corn
15¼ oz, drained
Black pepper
¼ tsp
Canned tomato sauce
15 oz
Reduced fat cheddar cheese
¼ cup(s), shredded, sharp variety
Chili powder
1 Tbsp

  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