Quick Vegetarian Chili

Easy and quick ... keep cans on hand and you're ready in a few minutes to eat. 8 points-plus per serving

Quick Vegetarian Chili

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tsp canola oil

  • 1

    clove garlic, minced

  • 14.5 ounce can stewed tomatoes

  • 15 ounce can kidney beans, rinsed and drained

  • 15.25 ounce can yellow corn, drained

  • 15 ounce can tomato sauce

  • 1

    Tbsp chili powder

  • ½

    tsp dried oregano

  • ½

    tsp red pepper flakes

  • ½

    cup chopped onions

  • ¼

    tsp black pepper

  • 4

    Tbsp low-fat cheddar cheese


Heat oil in large nonstick pot; add garlic, stir and cook about 2 minutes. Add tomatoes, beans, corn, tomato sauce, spices, and onion. 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 bowls and top with 1 Tbsp cheese. About 1 1/4 cups per serving


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