That actually sounds really good!
The salt thing is a tough one. If that recipe didn't cut it, and some semblance of convenience was necessary, the only things that come to mind take a very different direction. How are you guys with spices? As in, cayenne/pepper flakes combo, or perhaps chopped jalapeno? Either would add a little color too I imagine, besides dramatically changing how it tastes.
The way I typically cook garlic in a bigger dish is minced near the end of the "mirepoix" (which I pretty much never remove in my limited rep, unlike with many other recipes) constantly stirring, or instead sometimes as whole or almost whole cloves right at the beginning, in oil on a cast iron skillet. Either way, I go by smell to know when I think it's ready for the next step. I'm just saying that because I wonder what your process is, not that I would know a damn thing about how to improve it.
Anyway, the other out of left field idea was turkey chili!
I really like this title, and it seems to be extremely well reviewed.
Ground Turkey Chili For People Who Hate Ground Turkey Recipe - Food.com - 79308
Yeah you'll have to think in advance to soak beans, but at least that's only opening a bag and dumping the contents. I would give you a tip on a super fast soak, but it can result in great saltiness, so I withhold. Healthy, economical, good fiber.
Just take it really easy if at all with the sour cream and cheese.
