Vegetarian Chili

With it being soup and chili season, I thought it might be nice to post a chili recipe that is a little different and lightened up.  This is a Weight Watchers recipe call Quick Vegetarian Chili.  This dish takes about 15 minutes to make.  It's great for those cold nights that you just want to curl up with a hot bowl of chili and watch some TV under the blankets!  The only thing I would do a little differently next time is add a little cumin. I think this dish is tasty but it's missing the cumin flavor from a traditional chili, so I'd recommend adding that. 

Here's What You Need
1 tsp canola oil
1 medium size clove of garlic, minced
14 1/2 oz can stewed tomatoes
15 oz can kidney beans, drained, rinsed
1 can yellow corn, drained
15 oz canned tomato sauce
1 Tbsp chili powder
1/2 tsp dried oregano
1/2 tsp red pepper flakes (I don't like that much spice so I omitted this in my version)
1/4 cup dehydrated onion flakes
1/4 tsp black pepper
1 Tbsp fat free shredded cheddar cheese (1 Tbsp for each serving)

Here's What You Do
First, heat canola oil in pan (at medium heat) and then add garlic.  Heat, stirring constantly for 2 minutes. (I suggest using a heavy bottom pan so that the chili is less likely to burn and stick to the pan)

Next, add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onions, black pepper, and if you choose to add cumin do that now as well (1/4 tsp). Stir well.

 

Turn heat to high and let the chili come to a simmer.  Simmer, stirring frequently, for 5-10 minutes until flavors are blended.  

 

 

Finally, spoon 1 1/4cups into a bowl, top with cheese and serve!

 

 

 

Hope you all enjoy! Don't forget to come back and comment and let everyone know how you liked it. 

 

Weight Watchers Points Plus Value: 8 (1 1/4c serving size; 1 Tbsp cheese)