Name: Quick Vegetarian Pantry Chili
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 14 oz can Hormel vegetarian chili; 1 28 oz can whole tomatoes; 1 6 oz can sliced mushrooms (drained); 2 tbsp brown sugar; 1 tbsp white vinegar; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/4 tsp dried red pepper flakes; salt; white rice (cooked); 1 can whole kernel sweet corn (heated); 1 can black olives (sliced); pepper jack cheese (shreaded)

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Quick Vegetarian Pantry Chili

This is a quick-and-easy recipe that can be made entirely from items you keep in your pantry.

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Prep Time 5

Cook Time 10

Servings: 1 .5 Quarts

Course: Entree

Cuisine: American

Keyword: No Eggs

Ingredients Equipment Method

Ingredients

1 14 oz can Hormel vegetarian chili
1 28 oz can whole tomatoes
1 6 oz can sliced mushrooms drained
2 tbsp brown sugar
1 tbsp white vinegar
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried red pepper flakes
salt
white rice cooked
1 can whole kernel sweet corn heated
1 can black olives sliced
pepper jack cheese shreaded

Equipment

2 quart (or larger) pot

Method

Combine chili, tomatoes, mushrooms, sugar, vinegar, cumin, garlic powder and red pepper flakes in pot.
Heat mixture over medium heat until it begins to simmer.
Salt to taste and remove from heat.
Serve chili over white rice and top with corn, black olives and cheese.

Quick Vegetarian Pantry Chili