Food

Ingredients:

• Extra virgin olive oil  2 tsp
• Garlic clove(s)  1 medium clove(s), minced
• Stewed tomato(es)  14 ½ oz
• Canned kidney beans  15 oz, rinsed and drained
• Canned yellow corn  15¼ oz, drained
• Canned tomato sauce  15 oz
• Chili powder  1 Tbsp
• Dried oregano  ½ tsp
• Crushed red pepper flakes  ½ tsp
• Dehydrated onion flakes  ¼ tsp
• Black pepper  ¼ tsp
• 50% reduced fat sharp cheddar cheese  ¼ cup(s), shredded

Instructions:

1. 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 flakes, and pepper; stir well.
2. 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.

Serving size: about 1 1/4 cups chili and 1 Tbsp cheese