1 Lb ground chicken breast ($3.99)
1 large onion, chopped ($0.50)
3 cloves garlic, minced ($0.25)
2 cans black beans, drained and rinsed ($2.00)
2 cans chili beans in hot gravy ($2.00)
1 can diced tomatoes, undrained ($0.79)
1 cup TVP, reconstituted in 7/8 cup boiling water ($1.00)
2 packets chili seasoning, or chili powder/cumin/garlic salt to taste ($0.66)
1 Tbsp cornstarch, slurried in 1/4 cup water (pennies)
Brown ground chicken and onions in a saute pan. Add garlic and cook until garlic aroma gets strong. Throw into a crockpot with the next 5 ingredients. Cook for 2-3 hours on low setting. Turn heat to high. Add cornstarch slurry, cook and stir until thickened. Serve over baked potatoes or pasta, or eat as taco meat. Like all chilis, this is even better the next day.
Not sure on the servings, there always seems to be lots of leftovers. For price-per-serving's sake, I'll estimate it at 8 1-cup servings, and $1.87/serving. And you can always pad it with more tomatoes and beans.