Turkey is the all-American feast food.

Tradition holds that we gorge ourselves on roast bird each Thanksgiving, then blame our resulting lethargy on too much of the amino acid tryptophan, which helps produce serotonin, a substance shown to induce sleep.

That meat we gorge on each Turkey Day can also be a low-fat, high-protein source that contributes B vitamins, iron, selenium and zinc to the diet. Ground white-meat turkey is 99 percent fat-free. A 3-ounce serving also has just 98 calories and 45 grams of cholesterol but supplies 20 grams of protein.

In the past 25 years, turkey consumption in the United States has more than doubled, and ground turkey has wide appeal with consumers of all ages and economic levels, according to the National Turkey Federation (www.eatturkey.com). There's no reason to save turkey for a special occasion.

Versatile and economical, its mild flavor makes ground turkey an easy substitute in just about any recipe that calls for ground beef, including an old-fashioned burger on a bun, meatloaf and meatballs.

The Trim n' Terrific Chili recipe pairs ground turkey with kidney and black beans that add fiber.

It also includes a healthy dose of tomatoes, including low-sodium vegetable juice as a broth for the chili. Tomatoes contain lycopene, an antioxidant thought to help prevent some types of cancers.

This recipe makes more than the average six to eight servings. Instead, you'll wind up with 10 servings.

Shopping tip: Look for ground turkey breast, as opposed to ground turkey, which can be a blend of white and dark turkey meat and up to 85 percent lean.

Ground turkey breast is made from all breast meat and may be up to 99 percent fat-free. (Or you can buy turkey breast and grind it yourself in a food processor; pulse on and off and be sure not to over-process.)

Cooking tip: If desired, peel tomatoes before chopping. To quickly peel tomatoes, cut a shallow "X" on the bottom of the tomatoes. Place the tomatoes in a pan of boiling water for 5 to 10 seconds then, using a slotted spoon, transfer the tomatoes to a bowl of ice water.

Let them stand about 1 minute, then use a paring knife to peel the skins.

Storage tip: This recipe freezes well; eat half now and save the rest for another dinner later.

If you like, serve with steamed brown rice.

TRIM N' TERRIFIC CHILI

1 onion, chopped

1 small green pepper, chopped

1 carrot, finely chopped

2 cloves garlic, minced

1 jalapeno pepper, seeded and chopped

1 pound ground extra-lean turkey breast

1 (14 1/2-ounce) can diced tomatoes

3 roma tomatoes, seeded and chopped

1 1/2 cups low-sodium tomato-vegetable juice cocktail

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/2 teaspoon leaf oregano

1/4 teaspoon pepper

1 (15 1/2-ounce) can red kidney beans, rinsed and drained

1 (15 1/2-ounce) can black beans, rinsed and drained

Cook the onion, green pepper, carrot, garlic, jalapeno and turkey in a dutch oven over medium heat, stirring frequently, until the turkey is fully cooked and the vegetables are tender; drain.

Stir in diced tomatoes, chopped fresh tomatoes, vegetable juice and seasonings. Cover, reduce to low and cook 20 to 30 minutes.

Stir in beans and cook 10 minutes.

Makes 10 servings.