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The Brady Family Quick Vegetarian Chili

★★★★★ 1 Review
RossCampbell avatar
By Melanie Campbell
from Rumford, ME

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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serves 4
prep time 15 Min
cook time 10 Min
method Stove Top

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
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How To Make

  • 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 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. Yields about 1 1/4 cups chili and 1 tablespoon cheese per serving.
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