Whether it's soup, stew, sandwiches, mashed potatoes, or mac 'n cheese, if it puts a smile on your face, there's a 20-minute recipe for it here. By: Jason Horn and Cooking Light staff
Using canned beans reduces the cook time on this vegetarian chili from hours to mere minutes. Thick, chunky, and hearty, this is a very traditional chili, though inveterate carnivores can add half a pound or so of ground or chopped beef or turkey. Store-bought corn muffins or bread are convenient, but if you have an extra half hour, make it yourself.