I’ve posted a recipe for chili in the past, and it is an excellent recipe. But it really doesn’t qualify as quick and easy. This one is quite easy, ready in a jiffy on those cold nights when you need something warm but dont have any time.

1 tablespoon vegetable oil
1 cup chopped onions
3 cloves garlic, minced
1 tablespoon chili powder
1 1/2 cups chopped sliced mushrooms (buy the presliced kind)
1 (28 ounce) can diced tomatoes
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
salt and pepper, to taste

Heat oil in a large saucepan over medium heat. Saute onions and garlic until tender. Stir in mushrooms and chili powder. Cook about 6 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Add salt and pepper. Cover and cook on medium low for 20 minutes, stirring occasionally.

If you have some extra time, you can always chop up some vegetables to bulk up this meal. Zucchini, carrots, and peppers would make good additions. If the chili seems too thick, add water a half cup at a time, until it is the thickness you like.