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POINTS Value: 6
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
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.
Use a heavy pot or the chili can burn easily. If it starts to stick to the pan, reduce the heat and stir constantly.