POINTS Value:  6

INGREDIENTS:

1 tsp. canola oil

1 medium garlic clove, minced

12 1/2 oz. stewed tomatoes

15 oz canned kidney beans, rinsed and drained

15 1/4 oz. canned tomato sauce

1 Tbsp. chili powder

1/2 tsp. dried oregano

1/2 tsp crushed red pepper flakes

1/4 cup dehydrated onion flakes

1/4 tsp. black pepper

4 Tbsp. low-fat shredded cheddar cheese, sharp-variety

INSTRUCTIONS:

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.  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.

NOTE:

Use a heavy pot or the chili can burn easily.  If it starts to stick to the pan, reduce the heat and stir constantly.