Tuesday, October 13, 2009

15 minutes prep....the series.

My good friend Lisa asked the other day if I had any quick healthy dinners up my sleeve. I am so glad she asked. When I watch Ms. Ray I often think...who has 30 minutes anymore. This week I will share what I can get on the table in 15 minutes prep. To kick if off I am sharing this great chili recipe. It is from Cooking Light. It was tucked in a corner of their magazine probably 8 years ago. I cannot even find it on their site anymore. Every time I share this recipe it is a hit. I actually ran into a girl the other day in Target that was in my ward probably 4 years ago and she was telling me she was making it again tonight. P.S. I timed myself making this....4 minutes.

Nonstop, no-chop chili

3/4 pound ground round browned (I always have some hamburger pre-browned then rinsed (to get the extra fat off) in my freezer, great time saver)

2 cups water

1 1/2 cups frozen corn (have you tried the Costco frozen corn....WOW)

1 cup bottled salsa

2 Tbsp chili powder

1 Tbsp sugar

2 1/2 tsp. cumin

1 1/2 tsp oregano

1/4 tsp salt

1 can chili beans undrained

1 can diced no salt added tomatoes, undrained (I used a ziploc sandwich bag full off peeled diced fresh tomatoes I froze from our garden)

* I also added a cup of zucchini I shredded and froze from our garden for some extra veggies (it disappears...no one will know)

Anyway...add it all to a pot and let it simmer until you are ready to go. How easy is that? I also have put it in the crock pot to let it simmer all day! Check back tomorrow!


  1. I can attest to this chili's wonderfulness. Ohhh, it's good.

    Can we get the cornbread, too?

  2. Oh YUMM! Thank you! I've been so patiently waiting for this one!