A plant-based chili that needs only rice and cheese to feel whole. The shelf does the heavy lifting here, so you can build a bowl in minutes when you're tired.

Serves 2. 20 minutes, 8 at the stove.

About 1020 calories a serving, 45 g protein, 106 g carbohydrate, 45 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need 1 package No beans plant-based chili, no beans (Gardein), 1 cup rice, 2 cups water, to taste salt, 1 cup sharp cheddar cheese, shredded.

1. Bring 2 cups of water to a boil in a pot, add 1 cup of rice and a pinch of salt, stir once, then lower heat to a simmer, cover, and set a timer.15 min
2. While the rice cooks, empty the chili package into a saucepan and warm it over medium heat, stirring occasionally, until it steams, about 5 minutes.5 min
3. Divide the rice between two bowls, ladle the chili over it, and top each with one-half cup of shredded sharp cheddar cheese.

Cook mode

Note Swap the rice for pasta or polenta if you prefer. Leftovers keep in a sealed container in the fridge for three days; reheat in a pot with a splash of water. Serve with sour cream, hot sauce, or a simple green salad on the side to stretch it.