"I really only wanted to feed two so I used one half pound ground turkey at 160 calories per serving and one spicy chicken sausage (about 90 calories per serving), and I saved almost 300 calories. I followed the rest of the recipe, which included one can of red beans, a bottle of beer and one half of a 28 ounce can of diced tomatoes. I also used Pam Spray with about a teaspoon of olive oil (saved another 50 calories per serving) for the browning. I used one tablespoon of chili powder and 3/4 tablespoon of ground cumin. Because I have to watch my sodium intake, I did not add any salt since the chicken sausage already has 480 mg of sodium. With these substitutions, you will have an awesome SuperBowl Chili that won't tip the scale the next day.
See the calorie/sodium details on my blog miriamsblog at blogspot dot com

"This dish was fantastic. But there were problems with the recipe. First of all Fish Sauce has between 1,000 and 1,300 milligrams of sodium in a tablespoon, an entire day’s sodium in just one dish. Secondly, one pound of pasta to serve 4 is way too much pasta. And, last but not least, two cups of chicken stock makes for a dry curry. Also, skip the shallots fried in ½ cup of oil, for crunchiness use bean sprouts instead.
So, here is how I changed the dish. I used KAME Fish Sauce, which has only 380 mg of sodium in a tablespoon. Then I followed the recipe, using only 1 TB of oil for sautéing. I used left over rotisserie chicken and 4 cups of chicken broth instead. Once everything was cooked, I drained the pasta and put it directly into the soup and let it cook for another two minutes so that the pasta picked up the flavors of the broth and added the juice of one lime. This was a delicious, fairly low sodium way to use up left over chicken.