Best Weight Watchers 6 Point Chili Recipes

Weight Watchers 6 Point Chili image

Provided by Jane11808

Categories Beans

Time 34m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 13

1 1/2 lbs lean ground beef (90/10)
14 ounces pinto beans (drained)
14 ounces dark red kidney beans (drained)
14 ounces nonfat beef broth
14 ounces Rotel Tomatoes (drained)
4 ounces tomato paste
1 yellow onion
1 green pepper
1 jalapeno pepper (if you want more spice, add 2)
1 tablespoon chili powder
1 tablespoon oregano
2 tablespoons ground cumin
Pam cooking spray

Steps:

Ground the beef in a pan until cooked through. Drain and add to the crock pot.
Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
Dice the onion, green pepper, jalapeno.
Spray pan with Pam and add the onion, green pepper and jalapeno until the onion starts to soften.
Add the tomato paste and mix. Add the chili powder, oregano and cumin. Add to the crock pot.
Cook for 4 hours on high, 6-7 hours on low.

Nutrition Facts : Calories 320.3, Fat 9.7, SaturatedFat 3.6, Cholesterol 55.3, Sodium 382.3, Carbohydrate 32.1, Fiber 9.8, Sugar 3.2, Protein 27.4

Weight Watchers Lentil and Black Bean Chili (6 Points) image

Provided by Abby Girl

Categories Lentil

Time 30m

Yield 7 serving(s)

Number Of Ingredients 13

1 1/2 cups lentils
1 tablespoon olive oil
1 large onion, diced
1 large red pepper, diced
2 tablespoons garlic, minced
3 tablespoons chili powder
2 teaspoons oregano
1 1/2 teaspoons cumin seeds
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
28 ounces diced tomatoes, undrained
31 ounces black beans, rinsed and drained
1/2 cup cilantro, chopped

Steps:

Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.
Heat oil in a large stock pot over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
Combine chili powder, oregano, cumin, cayenne and salt; add to pot and stir well to combine. Cook, stirring often, about 1 minutes.
Add tomatoes and their juice, and beans to pot; stir well to combine. Cover pot and simmer so flavors can blend, about 5 - 10 minutes, Fold in lentils and cilantro; serve.
Yeilds about 1 cup per serving.

Weight Watchers Quick Beef and Pinto Bean Chili - Points = 6 image

Provided by senseicheryl

Categories Beans

Time 20m

Yield 5 cups of chili, 4 serving(s)

Number Of Ingredients 10

1 garlic clove, minced
1 (16 ounce) package frozen mixed vegetables, chopped onion and bell pepper mixture
1 lb 93% lean ground beef, uncooked (with 7% fat)
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 cup crushed fire-roasted tomatoes, canned
2 teaspoons chili powder, medium heat suggested
1/4 teaspoon dried oregano, crushed
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 (15 ounce) can pinto beans, rinsed and drained

Steps:

Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes.
Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.

Nutrition Facts : Calories 416.9, Fat 7.4, SaturatedFat 2.9, Cholesterol 70.3, Sodium 945.5, Carbohydrate 51.6, Fiber 15.6, Sugar 1.9, Protein 39.4