This chili-like recipe is about as easy as it gets. It’s mostly opening cans and “dumping” ingredients. It can be prepared in the slow cooker (on low for about 4 hours, then add cheese before serving) or it can be done on the stovetop. If you want to plan ahead for a busy night, double or triple this recipe and tuck some into the freezer.
1 lb. ground beef, browned with or without chopped onions and green peppers
16-oz. can pinto beans, drained and rinsed
14 1/2-oz. can diced tomatoes (with or without green chilies)
15 1/2-oz. can kidney beans, drained and rinsed
15 1/4-oz. can corn, drained and rinsed
1 tsp. chili powder
1 tsp. garlic powder
1 c. shredded cheddar cheese
Brown ground beef (with or without onion and peppers) in large stockpot, then drain.
Add all remaining ingredients, except cheddar. Simmer until heated through, about 40 minutes.
Stir in cheese until melted.
This is also good topped with sour cream and jalapenos, in my personal opinion.