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15 Minute Vegetarian Chili


  • 1 tsp canola oil
  • 1 medium garlic clove(s), minced
  • 14 1/2 oz stewed tomatoes
  • 15 oz canned kidney beans, rinsed and drained
  • 15 1/4 oz canned yellow corn, drained
  • 15 oz canned tomato sauce
  • 1 Tbsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup(s) dehydrated onion flakes
  • 1/4 tsp black pepper
  • 4 Tbsp low-fat shredded cheddar cheese, sharp-variety


* 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 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. Yields about 1 1/4 cups chili and 1 tablespoon cheese per serving.

Weight Watchers Points: 6 per serving

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Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of LadyAndTheBlog.com. She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.