Quick vegetarian chili
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
You gotta love a hearty, vegetarian chilli that comes together in just 20 minutes. No need to simmer on the stovetop for hours! Stock up on canned beans, corn, and tomatoes so you can make this super-fast, one-pot meal whenever the temptation hits. Just be sure that you use a heavy, sturdy pot, or the chilli can burn easily. If it starts to stick to the pan, reduce the heat and stir constantly.
Ingredients
Extra virgin olive oil
2 tsp
Garlic
1 clove(s), crushed
Canned diced tomatoes
1 can(s), (1 x 400g can)
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
Canned corn kernels in brine, rinsed, drained
1 420g can, (1 x 420g)
Tomato puree
1 can(s), (1 x 410g can)
Chilli powder
1½ tsp
Dried oregano
½ tsp
Dried chilli flakes
½ tsp
Onion flakes
¼ tsp
Reduced-fat 15% cheddar cheese
¼ cup(s), grated, (30g)
Instructions
1
Heat oil in a large saucepan over medium heat. Cook garlic, stirring, for 1 minute or until fragrant. Add diced tomatoes, beans, corn, tomato puree, chilli powder, oregano, chilli and onion flakes and stir to combine. Season with salt and pepper.
2
Increase heat to high and bring to the boil. Cook, stirring often, for 5 minutes or until thickened. Serve chilli sprinkled with cheese.
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