Dice a medium white or yellow onion.
Dice zucchini, squash, and/or eggplant.
Open and drain a small can of corn, a can of tomatoes, and a can of black or pinto beans. Rinse the beans. DRAIN EVERYTHING VERY WELL or the chili will be watery.
Open a can of tomato sauce (but always have a second can on standby, as you may need it!).
Heat oil in a large pot. Brown some lean ground beef (or possibly ground turkey breast), seasoning with a bit of salt, lots of pepper and/or paprika, some cumin, and immense amounts of garlic powder.
Add the onions, stirring until they begin to soften. Then add the rest of the diced vegetables (eggplant first, if using).
When all vegetables are cooked, drain the whole pot carefully (using the pot lid over the sink) if necessary. Then add the tomato sauce. Bring to a bit of a boil, then add drained beans and corn for colour. Add spices again if necessary.
Eat for the rest of the week.
Verdict: Hard to go wrong with chili. Leftovers can be cooled and then refrigerated in the pot for several days (just make sure you always use a clean spoon to scoop out portions to microwave). They also look nice in glass jars as packed lunches. Always microwave with a paper towel on top to catch exploding tomatoes and beans!