Weight Watchers Chili Recipe
This easy Weight Watchers chili recipe is hearty, flavorful, and budget-friendly! Made with ground chicken, beans, and a delicious blend of seasonings, it's a lighter twist on my mom's classic homemade chili. Make it on the stovetop or in your slow cooker for a satisfying family meal.
Ingredients
- 1 medium onion chopped
- 1 lb 99% fat-free ground chicken or turkey Use an extra half pound if you like your chili meatier
- 30 oz red kidney beans Canned, rinsed, and drained
- 15 oz black beans Canned, rinsed, and drained
- 15 oz corn Canned, drained
- 15 oz tomato sauce
- 8 oz water
- 2 tbsp chili powder
- 2 tsp cumin
Instructions
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Lightly coat a large pot or Dutch oven with cooking spray and heat over medium heat. Add the chopped onion and sauté until softened and translucent.
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Add the ground chicken or turkey and cook, breaking it apart with a spoon, until fully cooked and no pink remains. Ground poultry should reach an internal temperature of 165°F (74°C).
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Stir in the drained beans, corn, tomato sauce, water, chili powder, and cumin. Mix well to combine.
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Bring the chili to a gentle simmer. Reduce the heat to low and simmer for approximately 20–30 minutes, stirring occasionally, until heated through. For even richer flavor, I prefer to let it simmer for at least an hour.
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If simmering longer, stir occasionally and add a little extra water as needed to keep the chili from becoming too thick. Taste and adjust the seasonings before serving.
Recipe Notes
WW Points: This recipe was originally zero points under the Weight Watchers Freestyle program. WW has since changed its Points system, so please calculate the current value using your WW app and the specific ingredients you use.
Cooking time: The chili is ready to eat after a shorter simmer, but I prefer simmering it for at least an hour to allow the flavors to develop.
Slow cooker: Brown the ground meat and sauté the onions before transferring them to your slow cooker. Add the remaining ingredients and cook on LOW for 6–8 hours.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days, or freeze in individual portions for up to 3 months for best quality.