In article >,
Ken Knecht > wrote:

> Anyone have a recipe for low-fat not-too-hot chili?

Just leave out the meat. I've made this recipe for years (originally
from the Minneapolis Star Tribune):

John Fischer's Very Vegetable Chili

2 28-oz cans of tomatoes, cut up and undrained
2 med onions, chopped
2 med green peppers, chopped
3-5 cloves garlic, minced
1 16-oz can kidney beans, undrained
1 16-oz can chili beans, undrained
2-3 Tbsp chili powder
1/2 tsp salt (optional; I usually leave it out, esp. if the tomatoes
are not low-sodium)
1/2 tsp turmeric
1/4 tsp Italian seasoning

In a 3-qt pan, combine tomatoes, onions, peppers, and garlic. Cook
20-30 minutes or until onions are softened and translucent. Stir in
kidney beans, chili beans, chili powder, salt (if used), turmeric, and
Italian seasoning. Cook for 45 minutes, covered, stirring occasionally.

Sprinkle with grated Parmesan cheese and serve with crackers. Makes
8-10 servings. Freezes well.



Or, if it just ain't chili without a dead animal in it :-)
there's this recipe from Minnesota Twins coach Wayne Terwilliger (also
from the Strib), which I've also made several times with just the
turkey and enjoyed:

Wayne Terwilliger's Chili

1-1/2 lb ground turkey (not the stuff in the plastic tube)
1 lg onion, chopped
1 lg green pepper, seeded and chopped
3 cloves garlic, finely chopped
2 Tbsp oil or butter
1 Tbsp Morton's Nature's Seasons seasoning blend (I usually use
Mrs. Dash myself)
1 28-oz can whole tomatoes
1 15-1/2-oz can pinto beans
1 15-1/2-oz can kidney beans
Chili powder to taste
24 oz tomato juice (more if desired)
Pepper sauce (if desired)

Brown the ground turkey, onion, green pepper, and garlic in a large
skillet with the oil or butter. Add seasoning blend. In a large, deep
pan, combine the turkey mixture and the whole tomatoes and beans,
adding the liquid from the beans. Add chili powder to taste (2 Tbsp.
is a good start) and tomato juice to desired thickness. Simmer for 2
hours. Add several dashes of pepper sauce for more zip. Substitute 1/2
pound of ground beef for part of the turkey for a more-traditional
chili flavor. Makes 6-10 servings.