Simply Cookin' Chef Mitzi Stinson whips up a flavorful pot of Twenty Minute Chili in less time than it takes to order a pizza.

This family-style meal is perfect for uniting friends and family around any dinner table. The recipe can easily be doubled, tripled or more to feed any size group.

Serve with warm corn bread muffins in the winter for a hearty meal to warm the soul. Or, lighten it up in the summer by substituting ground turkey breast for the hamburger and serving with a side of fresh fruit.

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4 servings

Recipe courtesy Cooking Light, March 2004

1 (3 1/2 oz.) bag boil-in-bag long-grain rice

1T vegetable oil

1 cup chopped onion

3/4 cup chopped green bell pepper

1/2 lb. ground hamburger (or ground turkey breast)

1T chili powder

1 tsp. Worcestershire sauce

1/2 tsp. ground cumin

1/2 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. black pepper

1 (15 oz.) can kidney beans, rinsed and drained

1 (14.5 oz.) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained

1 (5.5 oz.) can tomato juice

1/4 cup (1 oz.) preshredded reduced-fat cheddar cheese

Cook rice according to package directions, omitting salt and fat.

While rice cooks, heat oil in a large nonstick skillet over medium-high heat.

Add onion, bell pepper and beef, and cook 3 minutes or until done, stirring to crumble.

Stir in chili powder and the next 8 ingredients (chili powder through tomato juice); bring to a boil.

Cover, reduce heat and simmer 10 minutes.

Serve over rice and sprinkle with cheese.