Quick Vegetarian Chili

• 1 teaspoon canola oil
• 1 clove garlic clove medium, minced
• 14 1/2 ounces stewed tomato
• 15 ounces kidney beans canned, rinsed and drained
• 15 1/4 ounces yellow corn canned, drained
• 15 ounces tomato sauce canned
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup dehydrated onion flakes
• 1/4 teaspoon black pepper
• 4 tablespoons low-fat shredded cheddar cheese sharp-variety

1. Heat oil in a large, nonstick, heavy-bottomed pot over medium heat.
2. Add garlic; cook, stirring frequently, until aromatic, about 2 minutes.
3. Add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onion and pepper; stir well.
4. Increase heat to high and bring chili to a boil; cook, stirring frequently, until chili is thick and flavors are concentrated, about 5 minutes.
5. Spoon into serving bowls and sprinkle with cheese. Yields about 1 1/4 cups chili and 1 tablespoon cheese per serving.

canola oil, clove garlic, tomato, kidney beans, corn, tomato sauce, chili powder, oregano, red pepper, onion flakes, black pepper, lowfat shredded

Taken from www.yummly.com/recipe/Quick-Vegetarian-Chili-1299430 (may not work)