EXPRESS LANE : ON THE TABLE IN 30 MINUTES OR LESS.

Byline: Natalie Haughton Daily News Food Editor

Most everyone loves chili, and there are many quick options.

This version is meatless and can be made in a jiffy. Long simmering is not necessary. You probably have most of the ingredients on hand - in the fridge or on your pantry shelf. For an attractive presentation, top with cheese, yogurt and green onions.

Keep any leftovers refrigerated and use for another meal. Reheat in the microwave and turn into the base of a tostada salad by topping with chopped lettuce, shredded Cheddar cheese, chopped green onions and tomatoes and a spoonful of store-bought or homemade guacamole.

MEATLESS ONE-POT CHILI

1 tablespoon vegetable oil

1 medium onion, chopped

2 to 3 medium garlic cloves, minced

1/4 cup diced canned green chiles

2 to 2 1/2 tablespoons chili powder OR to taste

1 can (28 ounces) cut-up, peeled tomatoes, undrained

2 cans (15 ounces EACH) pinto beans, rinsed and drained

1 1/2 cups canned OR frozen corn

1/4 teaspoon EACH seasoned salt and pepper

Shredded Cheddar or Jack cheese, plain yogurt and chopped green onions for garnish

Heat oil in a large skillet or heavy pot. Saute onion and garlic in oil, about 5 minutes. Add chiles, chili powder, undrained tomatoes, drained beans, corn salt and pepper. Heat to boiling, stirring. Reduce heat to low and simmer, uncovered 10 minutes. Serve topped with cheese, yogurt and green onions. Makes 3 to 4 servings.

EXPRESS TO GO

BBQ Shack, 7615 Reseda Blvd., Reseda; [phone]

The ardent barbecue fan won't want to miss this find, and neither will anyone who enjoys barbecued beef, ribs or pork every so often. Try it for a quick lunch or dinner - and if you're in a hurry, place your order in advance by fax or phone and simply pick it up at the drive-through window.

Wood-smoked barbecued sandwiches, barbecue plates, giant stuffed potatoes (topped with barbecue meats or chicken) and family packs are among the offerings.

Try the delicious shredded beef brisket, shredded pork or chunky pulled chicken sandwich ($3.79 regular; $4.99 large) - the meat is piled on a toasted bun along with the tasty Shack BBQ sauce (sweet, spicy and with a little bite) and cole slaw (you can ask for the slaw on the side, if desired). The shredded pork ($5.49), shredded beef brisket ($5.99), 1/2 rack beef rib ($9.49) and 1/2 rack pork rib ($8.49) plates come with a roll (a biscuit the day we sampled the fare), choice of two sides (baked beans, corn cobette, cole slaw, potato salad or french fries). Two-, three- and four-meat combo plates ($7.99; $10.45 and $12.99 respectively) are also available as are chicken breast quarter ($4.99) and chicken leg quarter ($4.49) plates. You can also buy pork, beef brisket and hot links by the half- and whole-pound and ribs by the half or full rack as well as barbecued chicken, half or whole, and side dishes by the pint and quart.

The beans, with their sweet, molasses and brown sugar overtones, are terrific tasting, as is the mayonnaise, oil and vinegar-based cole slaw. We found the portions a good value, especially relative to other barbecue places that serve wood-smoked meats. This is the kind of quick barbecue place every neighborhood would welcome.

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Photo: (Color) no caption (BBQ Shack)