We really enjoyed this - it was super easy without all the veggies to cut that some other non-meat chili recipes call for and the flavors were great. Of course, I realized I was out of cumin at the 11th hour, so just used some extra chili powder. Sprinkled some sour cream and lowfat cheddar on top and served with cornbread and oven-roasted potatoes. I resisted the urge to add some frozen corn or carrots. Made a decent meal for two, but would likely double it if I made it again.
Abby, Medford, NJ