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This Weight Watchers chili recipe is hearty, flavorful, budget-friendly, and so easy to make! It’s a lighter take on classic homemade chili that’s perfect for busy weeknights, meal prepping, or filling the freezer.
Whenever I think about eating healthier, I tend to focus on all the foods I might have to give up. So, I met with a dietitian who taught me some simple ways to make family favorites with more nutritious ingredients.
That’s what inspired me to take my mom’s classic chili recipe and give it a lighter twist. I originally created this recipe for the Weight Watchers Freestyle program, and it’s been a delicious way to enjoy comfort food while working toward healthier eating habits.
If you’re looking for more delicious, hearty meals, this Weight Watchers Taco Soup is another great option. It’s packed with Mexican-inspired flavors and makes an easy, satisfying meal.
For another cozy comfort food favorite, try this white chicken chili. It’s especially delicious on chilly fall and winter evenings.
We also love serving Crescent Rolls alongside our chili. They’re perfect for soaking up every last bit of goodness from the bowl!
Weight Watchers Chili Recipe and Points Information
I originally created this Weight Watchers chili recipe several years ago, when the Freestyle program was available. At that time, the recipe was zero points.
Weight Watchers has updated its program since then, so the Points value may be different today. I recommend entering the ingredients into your current WW app to calculate the Points for your specific plan.
You’ll find the printable recipe card below, along with instructions for making this chili on the stovetop or in your slow cooker.
Serving Tips
Is it still just as good as Mom’s original chili? You bet it is! In fact, I didn’t have to change much at all. The biggest adjustment was the type of meat I used.
Growing up, we sometimes enjoyed my mom’s chili straight from a bowl, but other times she served it Cincinnati-style. She called it “chili-getti.”
Sometimes she’d spoon the chili over cooked spaghetti, much like you would with marinara sauce. Other times, she’d break the spaghetti into smaller pieces and cook it right in the chili, almost like chicken noodle soup.
It’s a delicious variation, especially when you’re craving something a little different! Just remember to account for the spaghetti when calculating your WW Points.
Cooking Tips
This Weight Watchers chili recipe is incredibly easy, budget-friendly, and versatile. You’ll find the printable recipe card below, along with instructions for making this chili on the stovetop or in your slow cooker.
When cooking it on the stove, I prefer to let it simmer for at least an hour so the flavors have time to develop. It’s still delicious with a shorter cooking time, but the longer it simmers, the better it gets!
I usually make a big batch because this is one of the few meals my family actually looks forward to eating as leftovers. And believe me, that’s saying something! lol
This chili freezes beautifully, too. I always tuck a few portions into the freezer for quick lunches or easy dinners on busy days.
The recipe makes approximately 8–10 servings, with each serving being around 1½ cups. The exact yield depends on how much liquid and which optional ingredients you add.
I often double the recipe so we have plenty left over. Just be careful when doubling it in a slow cooker. Depending on your appliance’s capacity, you may need to cook it in separate batches to avoid overfilling.
Ingredient Notes and Substitutions
I love how flexible this Weight Watchers chili recipe is! You can easily adjust the ingredients to suit your family’s preferences or use what you already have in the pantry.
Ground chicken or turkey: I usually make this chili with ground chicken because I’ve never been particularly fond of ground turkey. But if you prefer turkey, go right ahead! Extra lean ground beef is another delicious option. For an especially hearty version, try combining 1 pound of extra lean ground beef with ½ pound of ground pork. Just remember that changing the meat may affect the WW Points value.
Onions: No onions in the house? No problem! I’ve made this chili without them plenty of times, and it’s still delicious. You can add a little onion powder for extra flavor if you’d like.
Optional Ingredients
Garlic: A couple of cloves of minced garlic add wonderful flavor. I like to sauté them briefly with the onions, but don’t worry if you don’t have any. The chili is still delicious without them.
Diced or crushed tomatoes: If you prefer a more tomato-forward chili, try adding canned diced or crushed tomatoes. Since they contain quite a bit of liquid, I recommend leaving out the water initially. You can always add some later if the chili becomes too thick.
For an extra kick, try canned tomatoes with green chilies.
Full disclosure: I haven’t personally tasted this variation because of a food sensitivity. However, I’ve made it for friends, and they’ve given it rave reviews!
Additional beans: Feel free to experiment with different varieties of beans. My family starts getting cranky if I change the recipe too much, so we usually stick with our favorites!
We prefer a chili that’s roughly 60% beans and 40% meat, but you can adjust the proportions to suit your tastes.
Peppers: Chopped bell peppers of any color work beautifully in this chili. You can also add jalapeños if you like a little heat. Sauté them with the onions before adding the remaining ingredients.
Some people even garnish their chili with chopped raw jalapeños. Personally, I’m shuddering at the thought! I prefer my chili on the milder side.
Additional herbs and spices: Oregano, basil, and thyme are all options if you’d like to experiment with the flavor. Start with a small amount, such as ¼ to ½ teaspoon, and adjust to taste after the chili has had time to simmer.
I generally leave these out because, to me, they make the chili taste a little too much like spicy spaghetti sauce. But I have friends who love adding them!
Fresh lime: This is one of my favorite little tricks! I don’t add lime juice while cooking because my family isn’t particularly fond of it. But after trying chili with fresh lime at a Mexican restaurant, I discovered how much I enjoy squeezing a wedge over my individual serving.
It adds a lovely brightness to the chili, especially when using ground chicken or turkey. In fact, it was the lime trick that finally made me enjoy those meats in chili!
How to Make Weight Watchers Chili in a Slow Cooker
My slow cooker isn’t particularly good at browning meat, so I usually cook the ground chicken and onions in a skillet on the stovetop first.
Sometimes I do this the evening before while I’m already preparing dinner. Once the mixture has cooled, I refrigerate it overnight so it’s ready to go the next morning.
Another handy time-saving trick is to brown several batches of ground meat at once and freeze them in meal-sized portions. Then you’ve got a head start on this chili, sloppy joes, tacos, and other family favorites!
To make the chili in your slow cooker, add the cooked meat and onions along with the remaining ingredients. Stir everything together, cover, and cook on LOW for 6–8 hours, until the chili is heated through and the flavors have blended.
If the chili becomes too thick, add a little water or broth until it reaches your preferred consistency.
How to Serve Leftover Weight Watchers Chili
One thing I’ve noticed about this chili is that the spices seem to become more pronounced after it spends a night in the refrigerator. Sometimes those leftovers have a little more kick than the original batch!
When reheating, we sometimes stir a tablespoon or two of fat-free sour cream into each bowl and sprinkle a little shredded cheese on top. Both help mellow out the heat while adding some delicious creaminess.
Just remember to account for any toppings when calculating your WW Points, since the values can vary depending on the products and amounts you use.
If you’d rather skip the toppings, try adding a splash of water or a little extra tomato sauce while reheating. This can help dilute the spices and make the chili milder.
What to Serve with Weight Watchers Chili
This chili is hearty and filling enough to enjoy on its own, but it’s also delicious with a simple side dish.
My friend Laura’s Jalapeno Cornbread is a wonderful accompaniment. The flavors go beautifully together, and a slice of warm cornbread is perfect for soaking up every last bit of chili!
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.
Looking for some more Weight Watchers friendly recipes? This website is chock full of some great ones!
Janet says
So easy and good! Perfect to take for lunch during the week. I used leftover grilled chicken but otherwise followed the directions and it was amazing. Topped it off with a little cheese….yum! Thank you!
Cyn Gagen says
I am so glad you liked it! That sounds really yummy with the grilled chicken in it. I’m going to try that for sure.
Kristin Pozniak says
This sounds delicious, but I wanted to ask about the calorie count. Is 10 servings correct? 2900 for the whole recipe sounds off. Thank you!
Cyn Gagen says
I don’t actually calculate the calories myself – it’s done by the recipe card app I use but it seems right to me. Obviously, there may be some people who want to make these into bigger or smaller servings but when we have it for 4 adults and 1 child, at least 2 of the adults go back for a smaller serving of seconds and then we have enough for leftovers for lunches that week. So yes, depending on our appetites that week, I could see it going anywhere from 8 to 12 servings.
Margie says
Made it last night and the family loved it. I did it in the slow cooker. First cooked onions and ground turkey. Using the blender to blended diced tomatoes, green chili peppers, basil, oregano, thyme and the other spices. Then all into the pot and set it for 6 hrs. Before serving, squeezed lime juice to give it the touch of southwestern flavor
Cyn Gagen says
So glad it turned out well. Love the lime juice addition!
Ed says
I played with it and was great. Ate a bunch. Today I put the info in the WW app and it is now 5 POINTS! 🙁
Cyn Gagen says
Oh no. I have heard that they changed their whole system so this is only zero points under the old Freestyle system but wow.
Sandy says
Had this chili at a bunko night. It was absolutely delicious. Loved all the different types of beans in it. Will make it for myself now.
Cyn Gagen says
I’m so glad you liked it! It’s a favorite that we have often around here.
Dawn Deering says
I added Pinto beans & Diced tomatoes.I added my own Homemade Chili Seasoning too the chili.And I fried one pound of Ground chicken.This is a good recipe
Sandra says
I have a Weight Watchers Smart Points calculator. its saying 8 points.. sounds yummy thow
Cyn Gagen says
That may be. This recipe was based on the Freestyle plan with ingredients in the basic recipe being zero points back in about 2017/18. Calculating with smart points would be different and it would depend on which variation you use.
Chris says
I did the exact recipe and it almost tasted like just water. Does everyone put 8 oz of water or are people adding more tomato sauce then the 15oz?
Cyn Gagen says
That’s so strange. As ours cooks, it thickens and sometimes we even have to then add a little more water to it to thin it down a little. You can certainly add more tomato sauce to it or just cut down on the water. It’s easy to add more water later if you need to.
Cyn Gagen says
The other thing you could do is add in some crushed or diced tomatoes if you like it even thicker, I would definitely cut way back on the water or try adding no water at first and then adjusting later if needed as those types of canned tomatoes often have quite a bit of liquid in them.
Judy Virostek says
I make mine ground turkey and green beans the French style cause I don’t care too much for beans I use low sodium home canned tomato juice I take every year to church chili night and none is every left
Cyn Gagen says
Those are great ideas! Thanks for sharing them!