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Photo of Quick vegetarian chili by WW

Quick vegetarian chili

2
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Stock up on canned beans, corn, and tomatoes so you can make this super-fast, one-pot meal whenever the mood strikes. Serve with optional chips and avocado.

Ingredients

Extra virgin olive oil

2 tsp

Garlic

1 clove(s), minced

Stewed tomatoes

14½ oz

Canned kidney beans

15 oz, rinsed and drained

Canned yellow corn

15¼ oz, drained

Canned tomato sauce

15 oz

Chili powder

1 Tbsp

Dried oregano

½ tsp

Crushed red pepper flakes

½ tsp

Dehydrated onion flakes

¼ tsp

Kosher salt

¼ tsp

Black pepper

¼ tsp

Reduced fat cheddar cheese

¼ cup(s), shredded, sharp variety

Instructions

  1. 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 flakes, salt, and pepper; stir well.
  2. 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.
  3. Serving size: about 1 1/4 cups chili and 1 tbsp cheese

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