This is one I make a lot of. I forget where I found it.

This is one I like. It is almost zero fat. Makes enough for 4 with
some left over.

Fat-Free Chili

2 pounds ground turkey or chicken breast
4 cloves garlic, minced
1 tablespoon ginger
1 tablespoon crushed red peppers (if desired)
1/4 cup sesame oil
2 green bell peppers and 2 red peppers for color if desired.
14 ounces kidney beans
12 ounces tomato paste
16 ounces crushed tomatoes
1 large sweet onion chopped
1 tablespoon basil
1 tablespoons cayenne pepper ormore to turn up the heat index
2 tablespoons ground pepper
1/4 cup Worcestershire sauce
1/4 cup hot sauce (if desired)
2 tablespoons paprika
2 cups water
1 beer
Pan fry at high heat, garlic, red pepper, and ginger for 2 minutes.
Add turkey/chicken. Stir into pan's ingredients, brown, and drain. Do
not cover.

In a large pot (2-4 quart) add browned turkey, tomato paste, crushed
tomatoes, all remaining spices, sliced green pepper, chopped onion,
and beans. Add two cups of water, bring to boil, stirring frequently.
Simmer covered for 1 hour at low heat; add beer now.

Ready to serve with grated sharp Cheddar cheese and oyster crackers.
(end)





On Wed, 24 Nov 2004 11:34:42 -0600, sd > wrote:

>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.