The Brady Family Quick Vegetarian Chili

Melanie Campbell


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

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

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15 Min


10 Min


Stove Top


1 tsp
canola oil
medium garlic clove, minced
14 1/2 oz
stewed tomatoes
15 oz
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 c
dehydrated onion flakes
1/4 tsp
black pepper
4 Tbsp
low fat shredded cheddar cheese, sharp-variety

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: English
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #fast, #vegetables