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

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