Bush's seasoned kidney beans come with bacon fat and spices already built in, so this chili comes together in one pot without long simmering. Serve it over rice for a weeknight dinner that tastes like it took hours.

Serves 2. 25 minutes, 15 at the stove.

About 740 calories a serving, 30 g protein, 105 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot with 1 and 1/3 cups water and a pinch of salt; bring to a boil, then cover, reduce heat to low, and cook 18 minutes until the water is absorbed and rice is tender.18 min
2. While rice cooks, heat 1 tablespoon oil in a large skillet over medium-high heat and crumble in 6 oz ground beef, stirring until browned and no pink remains, about 5 minutes.5 min
3. Chop 1 small onion and mince 2 cloves garlic, then add both to the beef and cook 2 minutes until fragrant.2 min
4. Pour in both cans of kidney beans with their liquid and 1 can diced tomatoes with juice, stir to combine, and simmer 5 minutes until slightly thickened, tasting and adjusting salt and pepper.5 min

Note Swap ground turkey for beef to lighten it. Chili keeps four days refrigerated; freeze extra up to three months. Serve with lime wedges, fresh cilantro if you have it, or a dollop of sour cream.