Are you going to eat all of that?
A bowl of chili (and yes, I'm one of those "Damn Yankees" who puts beans in mine so I know it's not authentic chili, more like a stew) is good for a cold winter day. But many recipes can have quite a bit of fat in them (cook the meat in bacon fat and then add lots of meat).
I made this vegan recipe today using lots of different sweet and savory spices and seasonings to give it a depth of flavor that's surprisingly good without the added fats. With the added veggies, you get some good quality protein without all the saturated fat and calories. It may seem like it has a fair amount of sugar in it, from the secret ingredient - Ginger Ale, and a little honey but this makes an entire large crock pot full - so the per serving amount of sugar is about a gram for a one cup serving.
In a crockpot add
1 28 ounce can crushed tomatoes with juice
2 8 ounce cans tomato sauce
1/2 Tablespoon apple cider vinegar
1/8 cup honey
1 tsp hot sauce
1/2 Tablespoon (1 and 1/2 teaspoons) Molasses
5 teaspoons minced garlic
1 can green chilies chopped
1 and 1/2 teaspoons Janes Krazy Salt (a lower sodium salt/herb blend found in a lot of grocers)
several grinds of fresh black pepper
1/4 cup plus 2 teaspoons chili powder
2 teaspoons dried basil
2 teaspoons cumin
1/2 teaspoon crushed red pepper.
Stir and add onions and "beef" crumbles. Add 4-5 cups canned veggies, drained and rinsed. I used all beans as I was cycling through some by date from the prepping cupboard, but you could use beans, corn, hominy, chopped carrots or mixed veggies.
Stir in one 12 ounce can of ginger ale (NOT diet) and simmer on low a few hours. Serve with a dollop of dairy free "sour cream" and a pinch of non-dairy cheddar.