I KNOW i could live on this "recipe". You mention that you can have Chilli as leftovers, and I agree. but this has lots of veg and fibre and stuff.
a couple of tablespoons reheated (in a pan, not microwave) on a slice of toast works great for breakfast. leftovers with rice nuked at work for lunch. And I could literally go 4-5 nights a week eating it.
(Oh, I really like it).
lb of decent ground beef. browned in oil (coconut best for flavour).
couple of decent sized onions, wilted in the browned mince.
1 tablespoon decent curry powder
1 packet of chicken noodle soup
2 tablespoons soy sauce.
2 big carrots, cut however you want them
Water, dry sherry, marsala, saki, chinese cooking wine or whatever takes your fancy, just to add a simmer liquid. Needs enough liquid that it's bubbling, not dry, but not wet.
half a pound of beans (long green things) cut into about 1.5" lengths
Couple of bell peppers sliced same size as the beans.
Then add half a head of shredded cabbage (red or white, chinese cabbage if you like, or a packet of kale).
Cook until the cabbage is cooked.
Serve over rice (we cook 2 lb at a time, cool in frodge over night to retrograde the starches, and freeze in ziplock bags).
Leftovers keep for 3-4 days. If they last that long.