This hearty Weight Watchers chili is made with lean ground beef, kidney and pinto beans, tomatoes, and warm spices, then simmered low and slow in the slow cooker. It's easy, filling comfort food that's lighter than classic chili.
In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles as it cooks, about 6 to 8 minutes. Drain off the fat and transfer the beef to a 6-quart slow cooker.
Return the skillet to medium heat and add the olive oil. Add the onions, celery, and garlic and cook, stirring often, until the onions are softened and translucent, about 5 minutes. Transfer the vegetables to the slow cooker.
Add the diced tomatoes with their juices, tomato sauce, kidney beans, pinto beans, bay leaves, allspice, chili powder, oregano, black pepper, cumin, and ground red pepper. Stir to combine.
Cover and cook on LOW for 4 to 6 hours (or on HIGH for 2 to 3 hours), until the vegetables are tender and the flavors have blended.
Remove and discard the bay leaves and whole allspice berries. Taste, season with salt as needed, and serve with your favorite toppings.
Notes
Stovetop method: Brown the beef and soften the vegetables in a large pot, add the remaining ingredients, bring to a boil, then reduce the heat and simmer, partially covered, for 45 minutes to 1 hour.WW Points: Points vary by plan and by the beef you use. Enter the ingredients into the recipe builder in the WW app for your personal value.