When it comes to chili, I have more than a few recipes that made it into my recipe box.
Back in my Weight Watchers days, chili was a low point option that kept me satisfied for hours, so you’ll often find containers of it in my frig, ready to go.
According to the International Chili Society, this spicy stew is a mixture of chiles and meat. In fact, many chili recipes don’t contain a bean in the bunch!
That’s okay for those folks, but I’m a lover of beans in my pot. In fact, the bigger variety of beans, the better. I’ve used cannelini, pinto and red beans here.
And while I’m at it, why not add a few fresh vegetables like shredded carrots, chunks of zucchini and sweet potatoes?
Using a slow cooker is the best way to go when you’re making chili. It cooks the beans to a tender, creamy goodness.
My daughter borrowed mine a few months ago, so I took the opportunity to get myself a new one. I’ve used the old one for more than 20 years, and it runs perfectly. It was definitely a good purchase for a mere $40, and I’m enjoying have a new one, while Lauren makes use of the old.
Anyway, the aroma while my chili cooks is wonderful, and when I can scoop it into a bowl with a dollop of sour cream and slice of lime, I’m happy.
Be sure and come back Thursday when I post my chicken chili recipe for a crowd. Then the rest of the month is all about comfort food makeovers, starting with mac and cheese.
Enjoy and have a terrific week!
This is a spicy three bean chili packed with fresh vegetables, including sweet potatoes.
20 minPrep Time
8 hrCook Time
8 hr, 20 Total Time
- 1 tablespoon olive oil
- 2 cups onion, chopped
- 1 large green pepper, chopped
- 1 small jalapeno, minced
- 2 cups zucchini, chopped
- 1 1/2 cups carrots, shredded
- 2 cups sweet potatoes, cubed
- 1 cup Rotel Spicy Tomatoes, or diced tomatoes with chilis and garlic
- 1 1/2 cups pinto beans
- 1 1/2 cups cannelini beans
- 1 1/2 cups red beans
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon oregano
- 16 ounces low sodium vegetable broth
- 1/2 small lime , juiced
- 1/2 cup cilantro, chopped
- Preheat a medium non-stick skillet over medium high heat with olive oil. Add onion and green pepper. Cook for 5 minutes, stirring often.
- Remove from heat and add to slow cooker with remaining ingredients, EXCLUDING cilantro and lime. You'll add those ingredients at the end of cooking time.
- Turn slow cooker to high, and cook for 6 - 8 hours until desired consistency and vegetables are tender. Taste halfway through cooking time to see if you need to add extra chili powder, or more water if necessary.
- At the end of cooking time add lime and cilantro.
Weight Watchers PointsPlus 3
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