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MAMA'S
RED HOT CHILE ( LOWFAT STYLE)

Not long after my father's diet was restricted to lowfat food, my mother experimented with chile recipes. She finally came up with the recipe I have listed here. The key to the lowfat character of this recipe is the use of ground turkey or chicken. Though having a slightly different flavor from ground beef it does not at all lessen the goodness of the flavor. In fact, when I first ate this meal, I could not believe it when she told me it was not beef but turkey. It is very delicious.

Ingredients



About 1 1/2 pounds of ground turkey or chicken

3-4 medium yellow onions chopped

½ of a large green bell pepper, chopped

2 or 3 cloves of garlic, chopped

1 can of tomato juice 11.5 ounce

1 can of diced tomatos 14.5 ounce

1 can of V8 Juice 5.5 ounce

2 - 3 tablespoons of Mexene chile powder

1/2 cup of instant potatoes to thicken

Enough 99% fat free chicken broth to bring the level of the stew up

PAM ,fat free, no stick cooking spray, sufficient to coat the bottom and sides of a large iron pot for browning the meat.

2 regular cans of pinto beans



Directions

To begin, spray a cast iron pot with PAM and brown the ground turkey meat on medium heat. When the meat is thoroughly browned, add the chopped onions, the garlic and the bell peppers. Remember to stir the meat and vegetables to keep the stew from burning to the bottom of the pot. When the vegetables are wilted, add the diced tomatoes, tomato juice, the V8 Juice and then the chili powder. Stir it again and then add the instant potatoes. To bring the level of the chile up, add the fat free chicken broth instead of water. This will add flavor to the stew. When the chile is almost done, add the pinto beans. Although it is quickly mixed together, it's best to let this chile cook for a long time on low heat. So don't try to cook this for a quick meal. It usually tastes better when eaten the next day. If you like your chile hot, add hot peppers, cayene pepper or jalepenos till the heat is up to your desired level of pain.

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