I've used shredded chicken in chili with great success. You can add a variety of beans and drop the meat if you prefer vegetarian chili. Serve with an assortment of toppings for your guests to add-chopped scallions, shredded low fat cheddar cheese, chopped fresh tomatoes or salsa, low fat sour cream and chopped black olives. This recipe serves 6 to 8, and you could double it for a crowd.
Leftovers are even better.
In large pot, cook ground meat mixture until crumbled and browned. Remove and drain. Saut garlic, onion and green pepper in cooking spray until tender. Return meat to pan. Add beans and remaining ingredients.