Hi, all...

I converted my all time favorite chili recipe (my mom's) to a lower fat, lower cal version of the original, and it's still really good.

This is also good with a little low fat sour cream or low fat cheese grated on top.  Our family loves it spicy, so I add some really hot chili sauce to the crock pot during the last half of cooking.  Be sure to taste as you go, so you don't overdo it. :)

Ingredients:

• 1 lb. dried kidney beans, soaked
• 1 tsp. oregano
• 1 onion, chopped
• 2 garlic cloves
• 1 tbs. chili powder
• 1 lb. ground turkey
• 2 tsp garlic powder
• 2 tbs flour
• 1 tsp basil
• 1 tsp oregano
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes.

1. Cook soaked beans, first listed oregano, onion, garlic and the first tbs. chili powder in six cups water for 2 hours. Salt to taste after 1 hour.
2. Toward end of bean cooking time, brown meat and garlic powder. Drain any fat. Return to pan and sprinkle with flour. (If flour sticks to pan, use a little water from beans to scrape sides.) Brown till combined, then set aside.
3. Place tomato sauce, diced tomatoes (don't drain!), second listed chili powder, second listed oregano to crock pot and stir till blended.
4. Add meat/flour mixture to crock pot.
5. Add beans to crock pot, reserving water for later if needed.
6. Combine.
7. Heat on "high" for one hour, then reduce to low and cook for at least one hour more. Add water from beans to chili if mixture becomes too thick.

Calories: 213, Total fat: 7.8g, Sat fat: 2.0g, Cholesterol: 59mg, sodium: 650mg, total Carbs 20.4g, Dietary fiber: 4.2g, Sugars 7g, Vitamin A 37%, Vitamin C 82%, protein 19.1g, Calcium 72mg, iron 3mg(19%).

Hope y'all enjoy it as much as we do! :)

Julie