Quick Vegetarian Chili
By á-1181
Easy and quick ... keep cans on hand and you're ready in a few minutes to eat.
8 points-plus per serving
0/5
(0 Votes)
Ingredients
- 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
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 cup chopped onions
- 1/4 tsp black pepper
- 4 Tbsp low-fat cheddar cheese
Preparation
Step 1
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