The Brady Family Quick Vegetarian Chili
By
Melanie Campbell
@RossCampbell
1
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.
Use a heavy pot or the chili can burn easily. If it starts to stick to the pan, reduce the heat and stir constantly.
Ingredients
- 1 tsp
- canola oil
- 1
- 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
How to Make The Brady Family Quick Vegetarian Chili
- 1Heat 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.
- 2Increase 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 The Brady Family Quick Vegetarian Chili
Main Ingredient: Vegetable
Regional Style: English
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
