Vegetarian Chili with Corn Muffins

This shortcut chili uses canned baked beans to save you time in the kitchens.

Ingredients:

1 tsp olive or vegetable oil

1/4 cup each diced onion and green bell pepper

1 tbsp seeded and minced mild or hot chili pepper

2 garlic cloves, minced

8 ounces (1 cup) canned baked beans (without meat)

1/4 cup drained canned Italian tomatoes, seeded and chopped

1 tbsp chopped fresh cilantro (Chinese parsley) or fresh Italian (flat-leaf) parsley

1 corn muffin (2 ounces), cut into quarters and toasted

1 ounce Monterey Jack or Cheddar cheese, shredded, divided

Method

• In small skillet heat oil; add onion, bell pepper, chili pepper, and garlic and cool over medium heat, stirring constantly, until tender, about 1 minute.

• Add beans, tomatoes, and cilantro (or parsley) and stir to combine.

• Cook until mixture is heated through, 1 to 2 minutes.

• To serve, onto each of 2 plates arrange 2 corn muffin quarters; top each portion with half of the bean mixture and then with half of the cheese.

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