Cooler weather has set in (for us in the northeast anyway). As summer turns to fall, I’ve really been craving some chili, but don’t feel like something super heavy.
This vegetarian chili recipe is adapted from Weight Watchers, but so good that I just had to share it. You basically open cans, throw them in a pot and let the thing cook itself. My husband, a true meat lover, said he didn’t even miss the hamburger. Shocking, but true.
- 14 1/2 oz can dice tomatoes
- 15 oz can kidney beans, drained
- 15 1/4 oz can yellow corn, drained
- 15 oz can tomato sauce
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tbsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper
- 1/4 tsp black pepper
Combine all ingredients in a pot. Bring to a boil until thickened, about 5 minutes. Top with fat free sour cream or low fat shredded cheddar.
TIP: If you don’t have all the ingredients, just grab a packet of chili seasoning and toss that in instead.