15-minute Vegetarian Chili |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 teaspoon(s) canola |
1 clove(s) garlic, minced |
14 1/2 ounce(s) stewed tomatoes |
15 ounce(s) canned kidney beans, rinsed and drained |
15 1/4 ounce(s) canned yellow corn, drained |
15 ounce(s) can tomato sauce |
1 teaspoon(s) chili powder |
1/2 teaspoon(s) dried oregano |
1/4 teaspoon(s) crushed red pepper flakes |
1/4 cup(s) dehydrated onion flakes |
1/4 teaspoon(s) black pepper |
4 tablespoon(s) low-fat shredded sharp cheddar cheese |
Directions:
1. Heat oil in large, nonstick, heavy bottomed pot over medium heat. Add garlic; cook, ditrring frequently, until aromatic, about 2 minutes. Add remaining ingredients, except the cheese; stir well
2. Increase heat to high and bring chili to a boil; cook, stirring frequently, until chili is thic and flavors are concentrated, about 5 minutes. Spoon into serving bowls and sprinkle with cheese.
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