Preparation time: 10 minutes

Cooking time: 2 hours (or 4 to 6 hours in a slow cooker)

• Chili

This is the first dish I ever prepared for my husband, long before we married. Why? It’s probably the only dish I knew how to make (though he didn’t know that at the time). I still make it. In fact, when cold weather arrives, he starts asking for it, and it has nurtured us through many a cold spell. This recipe intentionally makes two generous servings (because who doesn’t love chili?) or four small servings. It also makes great leftovers.

makes 4 cups (four 1-cup servings or two 2-cup servings)

• ½ pound lean ground beef
• ¼ cup diced onion
• 1 (15-ounce) can pinto or kidney beans, rinsed and drained
• 1 (15-ounce) can whole tomatoes, chopped with knife or scissors
• 2 tablespoons diced green pepper
• 2 teaspoons chili powder
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon salt
• 1 teaspoon gluten-free Worcestershire sauce
• 1 tablespoon chopped fresh cilantro, for garnish
• Water, if needed

1. In a 3-quart saucepan, cook the ground beef and onion over medium heat, stirring, until both are gently browned and all juices are absorbed.

2. Add the remaining ingredients, except the cilantro, cover, and simmer over low heat for 2 hours. If the chili looks dry, add a bit of water as needed. Serve immediately, garnished with cilantro.

SLOW-COOKER METHOD You can also make this chili in a slow cooker. Simply cook the meat and onion as in Step 1, then add all ingredients to a 2-quart slow cooker. Cook on Low for 4 to 6 hours.

LEFTOVER CHILI This recipe makes 4 cups, which might be perfect for a meal, or might leave you with some leftovers. If you’re looking for smaller portions, you can serve 2 1-cup bowls, and then use the remainder to top 2 baked potatoes at a later meal.

Per 1-cup serving: 300 calories; 19g protein; 13g total fat; 7g fiber; 29g carbohydrates; 43mg cholesterol; 832mg sodium