Homecooked Chili

(Family Features) Walking in the door to the smell of homemade chili is sure to warm you up from the inside-out, but if you forgot to set up the slow cooker before heading out the door in the morning, don’t fret – a hearty bowl of beans, beef and stewed goodness can still await.

For a quick and easy version of the comfort food classic, consider this Quick Homecooked Chili that’s made in a skillet and ready in half an hour. Just brown ground beef with a chopped onion, stir in beans, tomato sauce, cubed sweet potato and a few simple seasonings and you’re well on your way to a winter warmup.

Find more easy ways to feed your family by visiting Culinary.net.

Quick Homecooked Chili

Recipe adapted from Allrecipes

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 6

• 1          pound ground beef
  
• 1          onion, chopped
  
• 1          can (15 ounces) tomato sauce
  
• 1          can (15 ounces) kidney beans
  
• 1          can (14 1/2 ounces) stewed tomatoes
  
• 1          can (10 ounces) diced tomatoes with green chilies
  
• 1          sweet potato, cubed
  
•             water (optional)
  
• 1          teaspoon chili powder
  
• 1          pinch garlic powder
  
• salt, to taste
  
• pepper, to taste
  
• sour cream (optional)
  
• sliced avocado (optional)

1. In large saucepan over medium heat, cook ground beef and onion until meat is browned and onion is tender, 5-7 minutes.
2. Stir in tomato sauce, kidney beans, stewed tomatoes with juices, diced tomatoes with green chilies and cubed sweet potato. Add water to reach desired consistency.
3. Season with chili powder and garlic powder. Add salt and pepper, to taste.
4. Bring to boil then reduce heat to low. Cover and simmer 15 minutes.
5. Serve with sour cream and sliced avocado, if desired.

Photo courtesy of Unsplash

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Culinary.net

Last Updated on January 25, 2026 by Daily News Staff

Simple, Satisfying Meals for the New Year

Sweet Potato Breakfast Bowl

• 2          tablespoons olive oil
• 1          small yellow onion, finely chopped
• 1          small red bell pepper, finely chopped
• salt, to taste
• pepper, to taste
• 2          cups cooked sweet potatoes
• 1          can (15 ounces) Bush’s Black Beans, drained
• 1          teaspoon chili powder
• 2          fried eggs
• 1          avocado, sliced
• cotija cheese, crumbled
• lime wedges, for serving

1. In large skillet over medium heat, heat olive oil. Add onions and bell pepper; cook, stirring occasionally, until peppers are softened, 5-7 minutes. Season with salt and pepper, to taste.
2. Add sweet potatoes, black beans and chili powder; stir to combine. Cook until potatoes and beans are warmed through, 4-5 minutes.
3. Divide bean mixture between two bowls. Top each bowl with fried egg, avocado slices and crumbled cotija cheese. Serve with lime wedges.

Greek Dense Bean Salad

• 1/4       cup extra-virgin olive oil
• 2          tablespoons red wine vinegar
• 1          tablespoon lemon juice
• 1          teaspoon Dijon mustard
• 1          garlic clove, minced
• 1          teaspoon dried oregano
• salt, to taste
• pepper, to taste

• 1/2       cup plain yogurt
• 1/4       cucumber, grated, excess water drained
• 2          teaspoons lemon juice
• 2          teaspoons extra-virgin olive oil
• 1/2       teaspoon garlic, minced
• 2          teaspoons fresh dill, chopped
• salt, to taste
• pepper, to taste

• 1          can (16 ounces) Bush’s Chick Peas, drained and rinsed
• 1          can (15 1/2 ounces) Bush’s Cannellini Beans, drained and rinsed
• 1          cup cherry tomatoes, halved
• 1/2       cup red onion, diced
• 1          cucumber, seeded and diced
• 1/2       cup Kalamata olives, pitted and halved
• 1/2       cup feta cheese, crumbled
• 1/4       cup fresh parsley, chopped
•             Greek dressing (directions below)
• 1          cup tzatziki sauce (directions below)
• chicken skewers (optional), for serving

1. To make dressing: In food processor or blender, blend olive oil; red wine vinegar; lemon juice; Dijon mustard; garlic; oregano; and salt and pepper, to taste, until well combined. Set aside.
2. To make tzatziki sauce: In bowl, stir yogurt; cucumber; lemon juice; olive oil; garlic; dill; and salt and pepper, to taste, until well combined. Set aside.
3. To make salad: In large bowl, combine chick peas, cannellini beans, cherry tomatoes, red onion, cucumber, olives, feta cheese and parsley; toss with dressing.
4. Top with tzatziki sauce and serve with chicken skewers, if desired.
5. Chef’s tip: Store leftover tzatziki sauce separate from salad.

Last Updated on January 23, 2026 by Daily News Staff

Grilled Chicken teriyaki rice (Adobe Sock)

When you need a fast, flavorful meal without the fuss, a teriyaki chicken bowl is one of the easiest dishes you can throw together. Using Foster Farms precooked chicken breast strips, store-bought teriyaki sauce, and ready-to-heat rice, you can have dinner on the table in about ten minutes — no chopping, marinating, or complicated prep required.

A Weeknight Staple

This recipe is ideal for busy weeknights, work-from-home lunches, or those moments when you want something warm and satisfying without relying on takeout. With precooked chicken, most of the work is already done for you. All you’re really doing is heating, mixing, and assembling.

“A complete teriyaki bowl in ten minutes — no takeout required.”

Ingredients

1–2 cups cooked rice (microwaveable rice packets work great) 1 cup Foster Farms precooked chicken breast strips ¼–½ cup teriyaki sauce, depending on how saucy you like it 1 cup of vegetables (fresh, steamed, or frozen) Optional toppings: sesame seeds, green onion, pineapple chunks, spicy mayo, red pepper flakes

Instructions

1. Prep the Base

Start with your rice. If you’re using microwave rice, it heats up in about 60–90 seconds. Leftover rice works just as well — just warm it in a bowl before assembling the dish.

2. Heat the Chicken

Foster Farms precooked chicken strips make this step incredibly simple. Just heat them in a skillet for a couple of minutes or microwave them for under a minute. Add a few tablespoons of teriyaki sauce and stir to coat the chicken evenly.

3. Add the Vegetables

This bowl works with almost any vegetable you enjoy. Frozen stir-fry mixes are quick and convenient, while steamed broccoli or carrots add color and crunch. Toss the veggies into the pan with the chicken so they absorb the teriyaki flavor.

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4. Build Your Bowl

Add your rice to a serving bowl and top it with the teriyaki chicken and vegetables. If you want a richer flavor, drizzle on a little extra teriyaki sauce.

5. Customize With Toppings

Finish with sesame seeds, sliced green onions, or a drizzle of spicy mayo. Pineapple adds a sweet touch that pairs perfectly with teriyaki, giving your bowl a subtle Hawaiian twist.

👉 Download the Teriyaki Chicken Bowl Recipe PDF

Why This Recipe Works

What makes this meal so appealing is its flexibility. Use whatever rice you have on hand, swap in your favorite veggies, and adjust the sauce level to your own taste. It’s fast, affordable, and customizable — ideal for anyone looking to simplify their cooking without sacrificing flavor.

Do you have your own fast weeknight recipes or kitchen shortcuts? Share them with us in the comments or tag @STM Daily News on social media. We love spotlighting great ideas from our readers!

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