Crock Pot Weight Watchers Chili
A warm, hearty bowl of chili that is easy to prepare, light on calories, and loaded with flavor.
Servings: 6 servings
Calories: 250kcal
Equipment
- Crock Pot
- Skillet
Ingredients
Meat
- 1 pound extra-lean ground beef or ground turkey
Vegetables
- 2 cloves garlic, minced
- 1 medium red bell pepper, seeded and diced
- 1 medium sweet onion, peeled and diced
- 1 medium zucchini, grated
Canned Goods
- 28 ounces canned diced tomatoes
- 15 ounces canned red kidney beans, drained and rinsed
- 4.5 ounces canned diced green chiles (see note)
Spices
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
Seasoning
- Salt and pepper to taste
Garnish
- Jalapeno, sliced for garnish
- Green onions, thinly sliced for garnish
Instructions
- Step 1: Start by browning the extra-lean ground beef or turkey in a skillet over medium heat. This helps to get rid of any excess fat while enhancing the flavor. Once browned, drain any fat and set aside.
- Step 2: While the meat is cooking, chop your vegetables. Dice the red bell pepper and onion, and grate the zucchini.
- Step 3: In the crock pot, combine the browned meat, minced garlic, diced red bell pepper, diced onion, and grated zucchini. Add the canned diced tomatoes, drained red kidney beans, diced green chiles, and tomato paste. Sprinkle the chili powder, ground cumin, dried basil, salt, and pepper over the top.
- Step 4: Gently stir everything together to ensure that the spices and ingredients are evenly distributed. Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours.
- Step 5: Once the chili is done cooking, give it a good stir. Taste and adjust seasoning if necessary. Serve hot in bowls, garnished with sliced jalapenos and thinly sliced green onions.
Notes
For added depth of flavor, consider sautéing the garlic and onions before adding them to the crock pot. Adjust spice levels according to your taste preferences.