15MinuteVegetarianChili_n_lg

  • 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

Instructions

* 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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