Vegetarian Chili

Happy Wednesday! 

Here's What's Cooking today...

15-Minute Vegetarian Chili

From Weight Watchers

Ingredients 1 tsp canola oil    1 clove(s) (medium) garlic clove(s), minced      14 1/2 oz stewed tomato(es)      15 oz canned kidney beans, rinsed and drained      15 1/4 oz canned yellow corn, drained      15 oz canned tomato sauce    1 Tbsp chili powder    1/2 tsp dried oregano    1/2 tsp crushed red pepper flakes    1/4 cup(s) 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. Yields about 1 1/4 cups chili and 1 tablespoon cheese per serving. Notes Use a heavy pot or the chili can burn easily. If it starts to stick to the pan, reduce the heat and stir constantly.

thank you WW for the delish recipes and for keeping me focused on healthy choices:)
(recipe and photo)
by the way, I am a huge fan of WW...it's just a great way to stay accountable. If you have a smart phone you can download the app and enter your meals throughout the day (I love checking points when out at restaurants...it's very eye-opening!!)