Here's a quick chili recipe from an old Cooking Light magazine.

Nonstop, No-Chop Chili

3/4 lb. ground round
Non-stick cooking spray
2 cups water
1 1/2 cups frozen whole-kernel corn
1 cup bottled salsa
2 Tablespoons chili powder
1 Tablespoon sugar
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1 (16 ounce) can chili beans, undrained
1 (14.4 ounce) can no-salt added diced tomatoes, undrained

Cook the ground round in a large Dutch oven coated with non-stick cooking spray over medium-high heat for 4 minutes or until the beef is browned, stirring occasionally.

Stir in the water and the remaining ingredients, and bring to a boil. Reduce heat, and simmer for 25 minutes, stirring occasionally.

Yields 6 servings.