Roberta Long's Low-point Chili posted to alt.support.diet.weightwatchers
http://groups.google.com/groups?selm=3A8C08BD.5BB40AD%40erols.com&oe=UTF-8&output=gplain

1 cup chopped onion
1 cup chopped celery
3-5 cloves fresh garlic - chopped fine
3-4 Tablespoons Franks Red-hot sauce (this is the one that's not really
hot - more vinegary than hot)
1 large can crushed tomotoes
1-2 large can whole or diced tomatoes
3 cans beans - drained (I used 1 pinto, 1 kidney & 1 small red)
1 package Trader Joes meat-less taco mix (you could use TVP - primary
ingredient in the mix is soy protein concentrate)

2-4 T Chili Powder
2 T Cumin
1-2 T oregano
1 package taco seasoning mix (I used pre-blended Mexican spices that I
have - but this probably work well)
Salt & Pepper to taste
Any other mexican spices to taste!

1.  Combine onion, celery, garlic & Franks hot sauce in large pot - cook
veggies on medium heat - continually add water as the moisture cooks off
the veggies - cook about 10-15 minutes.

2.  Add spices & 1/2 cup water to veggies - cook until combined.

3.  Add tomatoes and 1-2 cups extra water (should be soupy) - cook
approx 30 minutes.

4.  Add beans & Soy-taco mix or TVP - cook 20-30 minutes.

The soy taco mix soaks up water so make sure there's plenty of water in
the pot.

This made 11.5 cups of chili for me - 27 total points for the
ingredients

That makes it 2.35 points per cup of chili - and it's really
filling!

Serve with low-fat sour cream, saltines, extra hot sauce, rice -
whatever you usually eat chili with!

Hope you like it!

Roberta