One of the easiest things to make and eat, in our opinion, is veggie chili. Our recipe is vegan, but sometimes we throw a little low fat cheese on top before we eat it. Because come on, we're not trying to be freaking martyrs here.
Note that we think it's yummiest in a crock pot, but you can totally make this on the stove, too. Just simmer for at least 30 minutes instead of slow cooking.
Two 24 oz cans of diced tomatoes
Three cans of no-salt pinto beans (we get them a Meijer here in Michigan)
One 6 oz can of tomato paste
One green pepper
One celery stalk
Two garlic cloves
One bag of frozen corn
Chili powder-however much floats your boat
Saute the onion, pepper, celery and garlic in olive oil for about five minutes (you can skip this if you're in a hurry. We do sometimes.) and then dump it into your crock pot with everything else. Set it on low and go to work. When you come home, you'll have a decadent dinner.
We like to make Jiffy corn muffins or homemade garlic bread to eat with it.