Chili can go together with a few basic ingredients, plus odds and ends. The variety makes it fun and possible. You can throw this one together in 20-25 minutes.
Chop up a small onion. Saute in a little neutral oil until soft, a couple of minutes. Chop up a few other veggies if you have them. I used some zucchini and carrots. Throw those in, cook for a couple of minutes. Toss in a 14.5-oz can of beans (in this case I used Cuban black beans, which means they come with some nice extra ingredients well suited for chili), a 14.5-oz can of chopped or stewed or diced tomatoes, and as much chili powder as you like. I used maybe two tablespoons. I also added a healthy shake of cumin for that extra smokiness.
In a pinch, use frozen chopped onions or dried onions or onion salt, add dried veggies and skip the saute steps.
Heat until it all until hot. Break up large pieces of tomato if you like. I served it over brown rice, which I had in my freezer. When cook rice, I make big batches in my rice maker and freeze serving-size amounts in freezer bags. They microwave perfectly in about two to three minutes.