Quick Vegetarian Chili 8 PointsPlus

Stock up on canned beans, corn and tomatoes for super-fast, one-pot meals.

Ingredients

 1 tsp canola oil  
 1 clove(s) (medium) garlic clove(s), minced  
  14 1/2 oz stewed tomato(es)  
  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.

Notes
Use a heavy pot or the chili can burn easily. If it starts to stick to the pan, reduce the heat and stir constantly.

8 PointsPlus
Serves 4



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