This is the Best Texas Chili ever. It’s also a Weight Watchers Chili favorite.
That’s because it has lean meat in it and all kinds of good-for-you ingredients. The multitude of yummy (and fresh) ingredients in chili has always been one of the things that draws me to this dish.
When we’re talking about classic Weight Watchers recipes, we’d be remiss if we didn’t mention the ultimate Healthy Meatloaf recipe…not to mention the hands down favorite Taco Soup. Not only is it a fan favorite, it is also one of those recipes that can be made time and time again without second thoughts or regrets.
It’s just good. Good for you and good flavor that exemplifies everything we expect in the seasonings we cook with.
If you prefer a Vegetarian Weight Watchers Chili, have at in and amp this recipe up into a Weight Watchers Garden Vegetable Soup dream. It’s really simple to do by omitting the meat and adding in a few of your favorite garden veggies. We love a bit of zucchini and yellow squash in ours.
If you’re feeling spicy, you could always kick up your spices a notch when making our favorite Taco Soup and use our DIY Taco Seasoning. Or…try our DIY Chili Seasoning in place of the seasonings called for in our Weight Watchers Chili.
Any way you play it–seasonings are the spice of life and the key ingredient that makes a meal memorable. Don’t forget them. And when you garnish with a bit of cilantro, well–that not only makes your meal more presentable, but it also adds a bit to the dish that you won’t soon forget.
We love chili around here. It’s one of those meals that you can leave to simmer on the stove or slow cooker all day long, and take a bowlful here and there.
Living in the Midwest–well, chili is the perfect solution to every cold day we have. Whether we’re snowed in–which rarely happens because snowplows run like clockwork–or we’re digging in deep and braving negative numbers, you can bet we’re keeping warm with bowls full of well seasoned chili.
It’s something to look forward to.
- 4 teaspoons olive oil
- 2 cups chopped onions
- 1 cup celery, finely chopped
- 3 garlic cloves, chopped or pressed
- 1 pound lean ground beef, browned and grease drained
- 2 cups diced canned tomatoes, reserve liquid
- 2 c tomato sauce
- 12 ounce canned red kidney beans, rinsed and drained
- 12 ounce canned pinto beans, rinsed and drained
- 2 tablespoon granulated sugar
- 3 bay leaves
- 3 whole allspice
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes. Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.
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