I love chili, but I don't always have the time or foresight to get it together for the long simmering it needs. So I've developed a quick recipe that tastes excellent for a fast-version.

I love chili, but I don't always have the time or foresight to get it together for the long simmering it needs. So I've developed a quick recipe that tastes excellent for a fast-version.

The secret? No fresh vegetables to chop. Instead, I get the flavor of garlic and onion from seasoning powders, with an extra hit in canned tomatoes with diced onions and peppers.

In addition to serving it with traditional crackers, cheddar cheese and sour cream, you can also make this into chili nachos by ladling it over tortilla chips, sprinkling it with cheese, then popping it in the oven to melt.

SUPER EASY CHILI
Makes 6 to 8 servings

Here's a chili recipe that's easy enough to make on weeknights. To make vegetarian chili, just omit the beef.

1 tablespoon vegetable oil
1 pound ground beef
2 tablespoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
salt and pepper to taste
2 cans (15 ounces each) kidney beans, drained
1 can (14 1/2 ounces) diced tomatoes with green pepper and onion
1/2 cup water

Heat oil in a heavy large saucepan over medium-high heat. Add beef. Cook, crumbling with a spoon, until no pink remains. Drain.

Return meat to pot. Add chili powder, onion powder, garlic powder, cumin and salt and pepper to taste. Stir until fragrant, about 30 seconds.

Stir in kidney beans, tomatoes with juices and water. Bring to a boil. Reduce heat and simmer 15 to 30 minutes.