Nov 11, 2013

Light & Flavorful Weeknight Chili

One of my favorite fall meals is a warm, savory bowl of chili... usually topped sour cream, cheese, chives, and a few crumbled chips... sometimes ladled over a roasted hot dog. My mom's homemade chili was a staple in the home I grew up in, and I still find it very comforting to this day. After starting Weight Watchers, I searched the internet for a similar but lighter version of the chili I grew up eating, and I finally found one that I'm the whole family is happy with--even my picky eater. This meal family-friendly, quick, and easy. I hope you and your family enjoy it as much as we do.

Weight Watchers Chili (5 points plus per heaping cup)

Light and Flavorful Weeknight Chili

adapted slightly from

1 lb. 93% lean ground beef
1 medium onion, diced
2 ribs of celery, diced
2 cloves of garlic, minced
1 small jalapeno pepper, seeded and minced
3 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 bay leaves
2 teaspoons of salt
 2 Tablespoons of brown sugar
28 ounce can of crushed tomatoes
2 cups of beef broth
8 ounce can of tomato sauce
15 ounce can of kindey beans, drained and rinsed
Cooking Spray


Lightly coat a stock pot with cooking spray. Place ground beef, onion, celery, garlic, and jalapeno into a large stock pot and cook over medium heat until beef is browned. Add chili powder, cumin, oregano, bay leaves, salt, and sugar. Stir to coat beef and vegetables with spices. Add tomatoes, broth, tomato sauce, and kidney beans to the pot; bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes. Remove bay leaves before serving. Top with toppings of your choice (sour cream, cheese, chives, etc).

Makes approximately 7 heaping cups of chili at 5 Weight Watcher Points Plus per serving (1 heaping cup, not including toppings).



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