Here’s a ‘homemade’, vegetarian chili that goes from pantry to plate in just 5 minutes! With only 5 ingredients, its one you’ll have to try. This recipe follows up on Lauren’s Mushroom & Weight Loss blog from yesterday. It’s so tasty and delicious, you won’t even miss the meat!
While this dish is tasty on its own, you can make it even heartier by serving it over brown rice (try the pre-cooked, microwavable bags). For extra flavor and zing, sprinkle each serving with a little reduced fat shredded cheddar cheese and a couple chopped hot pepper rings.
5-Minute Chili
| 2 (15 oz) cans | Recipe ready diced tomatoes (any flavor) | | 1 (16 oz) can | Whole kernel corn, drained | | 1 (15 oz) can | Beans (black or kidney), drained and rinsed | | 1 (7 oz) can | Mushrooms, drained | | 1-2 tsp | Chili powder |
Add all ingredients to a medium sized saucepan. Warm over medium heat, stirring occasionally, for 3-4 minutes until the mixture starts to bubble. Add more chili powder to taste.
Enjoy!
Note: Have fresh mushrooms on hand? You can substitute 1 to 1 ½ cups fresh sliced mushrooms for the canned. Just increase the cooking time by a minute or two.
-Renee
Labels: Healthy Recipes, Renee
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