The great thing about chili is that some like it hot, some like it mild, but almost everyone likes it. And you can put together today’s pork and bean chili in just 20 minutes.

The first chili was probably based on a Mexican meat dish called mole de guajolote, which was made with cubed pork accompanied by fried beans and rice. Americans crossing the border added their own touches. Today there seem to be as many styles of chili as there are chili makers. The degree of heat is up to you. Add more chili powder or fresh chili peppers to suit your taste.

Complete today’s meal by heating a package of microwaveable brown rice. Serve sour cream and chopped fresh cilantro on the side.

Chili freezes well. If you have time, double the recipe and freeze half for another quick dinner. I have called for red kidney beans, but white cannellini beans work well and give a softer, lighter texture to the dish.

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