This dinner classic will be ready in less than 10 minutes!

Prep time: 1 minute
Cook time: 6 minutes
Yield: 8 servings

• Two 15.5-oz cans low-sodium red kidney beans, drained and rinsed
• 18-oz package fully cooked, taco-seasoned ground beef (such as Old El Paso; in the refrigerated case of the meat department)
• 8-oz can tomato sauce (no salt added)
• 14.5-oz can diced tomatoes (no salt added), undrained
• 1/2 Tbs chili powder
• 1/2 tsp ground cumin

Optional garnishes

• 1/4 cup low-fat sour cream
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 cup chopped onion
• Dash hot sauce

1. In a 6-quart Dutch oven or heavy pot, combine all the ingredients and cook over high heat 6 minutes, or until heated through, stirring occasionally to prevent sticking. If the chili bubbles too vigorously, reduce heat to medium-high.

2. Serve warm, garnished with sour cream, shredded cheese, chopped onion or hot sauce, if desired.

Easy side: Serve with store-bought coleslaw or baby carrots.

Tip: For variety, substitute about 2 cups shredded cooked chicken for the beef. Or use white kidney beans instead of red beans and salsa verde (green sauce, from the Mexican-food section of your supermarket) instead of tomato sauce.

Per serving (1 cup chili and 1/2 cup coleslaw): 321 calories, 14 g fat (3 g saturated), 858 mg sodium, 30 mg cholesterol.