nothing like a bowl of chili with a slice of corn bread and butter. It's an easy meal to make -- with plenty of variations on the basic theme -- and it will definitely warm you up.

THREE-BEAN CHILI 4 Servings 1 can (14 1 ounces) fat-free chicken broth or vegetable broth 1 large onion, chopped (1 cup) 2 cloves garlic, finely chopped 2 medium tomatoes, coarsely chopped (2 cups) 2 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves 2 teaspoons chili powder 1 teaspoon ground cumin 1 can (15 to 16 ounces) chili beans, undrained 1 can (8 ounces) kidney beans, undrained 1 can (8 ounces) barbanzo beans, undrained HEAT 1 cup of the broth to boiling in non-stick Dutch oven over medium heat.

Cook onion and garlic in broth 5 minutes, stirring frequently.

Stir in remaining broth and remaining ingredients except beans. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally.

Stir in all beans. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until desired consistency.

1 serving: Calories 225, Calories from fat 25, Fat, g 3 WHITE BEAN CHILI 6 Servings 1 can (14 1 ounces) fat-free chicken broth or vegetable broth 1 large onion, chopped (1 cup) 1 medium yellow bell pepper, chopped (1 cup) 2 jalapeno chilies, seeded and chopped 2 cloves garlic, finely chopped 1 1 cups water 1 teaspoon grated lime peel 2 tablespoon lime juice 1 teaspoon cumin seed 1 teaspoon dried oregano leaves 1 teaspoon ground coriander 1 teaspoon salt 1 can (15 to 16 ounces) great northern beans, rinsed and drained 1 can (15 to 16 ounces) butter beans, rinsed and drained 1 can (15 to 16 ounces) black-eyed peas, rinsed and drained PREPARE Tomatillo Salsa (See below). Bring half of the broth to boiling in Dutch oven. Cook onion, bell pepper, chilies and garlic in broth, stirring frequently, until onion is tender. Stir in remaining broth and remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Serve with salsa.

TOMATILLO SALSA 1 cup chopped green onions (3 medium) 1 cup chopped fresh cilantro 2 tablespoons pine nuts, toasted 1 tablespoon lime juice 1 teaspoon salt 8 ounces tomatillos or roma (plum) tomatoes, chopped 1 jalapeno chili, seeded and chopped MIX all ingredients. Cover and refrigerate at least 30 minutes to blend flavours.

1 Serving: Calories 250, calories from fat 25, fat, 3 g BAKED CHILI IN POLENTA CRUST 6 Servings 1 teaspoon vegetable oil 1 medium onion, chopped (1 cup) 1 clove garlic, finely chopped 1 can (15 ounces) tomato sauce 1 can (6 ounces) tomato paste 1 can (15 to 16 ounces) pinto beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon pepper 1 cup shredded sharp reduced-fat Cheddar cheese (2 ounces) PREPARE Polenta Crust (see below). Heat oven to 350 degrees F. Grease 2-quart casserole. Heat oil in 2-quart nonstick saucepan over medium heat. Cook onion and garlic in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in remaining ingredients except cheese. Heat to boiling, stirring frequently.

Spread or press crust mixture on bottom and up side of casserole to form crust. Spoon chili mixture into crust. Bake uncovered 30 to 35 minutes or until hot. Sprinkle with cheese. Bake uncovered 2 to 3 minutes or until cheese is melted.

POLENTA CRUST 1 cup yellow cornmeal 3 cup skim milk 3 1 cups boiling water 1 teaspoon salt 3 tablespoons canned chopped green chilies MIX cornmeal and milk in 2-quart saucepan. Stir in boiling water and salt.

Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring frequently; remove from heat. Stir in chilies. Cool about 30 minutes or until set.

1 Serving: Calories 325, Calories from fat 35, Fat, 4 g SOUTHWEST CHICKEN AND CHILI STEW 4 Servings (about 1 1 cups each) 1 pound boneless, skinless chicken breast halves or thighs 2 1 cups fat-free chicken broth 4 cloves garlic, finely chopped 1 to 2 medium jalapeno chilies, seeded and diced 2 teaspoons all-purpose flour 1 medium red bell pepper, diced (1 cup) 1 medium carrot, sliced (1 cup) 1 cup whole kernel corn 1 teaspoon salt 1 teaspoon pepper 1 teaspoon ground cumin 2 tablespoons finely chopped fresh cilantro 1 teaspoon cornstarch 1 cup cold water 12 baked yellow, white or blue tortilla chips, coarsely crushed TRIM fat from chicken. Cut chicken into cubes. Heat 1 cup of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.

Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.

Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling heat; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in centre.

Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.

1 Serving: Calories 225, Calories from fat 45, Fat, 5 g All recipes from New Low Fat Low-Cholesterol Cookbook (Macmillan, 1996)