make it vegetarian with veggie broth, or add cooked shrimp for a light and tasty dinner

big batch serves 12, keep watching for 6-serving recipe soon

Submitted by TOBICAE

This is a recipe that I have been experimenting with and tweaking for years. Always a family favorite and they didn't even notice the difference when I re-invented it using low fat ingredients and turkey instead of beef.

The best thing about this meal is how much fun you can have making it. Since it is more of a "stew" I have added all kinds of different vegetables and sometimes even put left over pot roast in with it. Have fun and be creative!

Halloween - Autumn Variation: Make this recipe just as described below but remove the potatoes and add one can (15oz) of pumpkin puree and 1 tablespoon pumpkin pie spice! 1 tsp of ground cumin is always nice also..

Submitted by ARIZUMA

This vegetarian chili can be made on the stove top or in a slow cooker.

Submitted by AEGARRISON

I borrowed this recipe from RecipeZaar (#184155). It is suppose to taste like Ruby Tuesday's Chicken Chili. I am making it for the Superbowl so we will see!

Submitted by SNAVELA1

Very hearty and satisfiying dish that doesn't feel like your eating low calorie. I top it off with fresh chopped Cilantro and fat free cheese or sour cream and a dash of lime juice.Serving size is 1 cup.

Submitted by KCPLUS3

Start with Chicken stock
(I make from boiling the "carcass" of a Rotisserie Chicken. Strain stock, throw out bones)

In Stock Pot:
Add Chicken Stock
1 pound frozen corn
1 can Black Beans or cooked from dry
(strain and rinse all the gassy stuff off)
1 can Black Olives, drained, and chopped
1 can Rotel, pureed in blender if you don't like chunks
1 can tomato sauce, or crushed tomatoes
Chopped up cooked chicken (I use Rotisserie chicken)
Season with Pepper, Cumin, Onion Powder, Garlic or Garlic powder, Chicken Base or Bouillon. WHATEVER you like!

Simmer for several hours, or longer, in a stock pot or in a crock-pot.

After done, smash tortilla chips up and place in bowl, ladle soup on top, top with shredded cheese of choice. I used "Colby-Jack"

Oh, so good!

Submitted by CANICE

This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to 4 months.

Submitted by CHEF_MEG