Brianna’s Favorite Chili Recipe

Chili is one of my favorite comfort foods. I am very particular about my chili because I don’t like spicy foods, and neither does my mother, which means that if my father wanted to cook chili that the whole family would eat he had to come up with a flavorful recipe that didn’t rely on heat for flavor. He started with my grandmother’s recipe and made some changes, then eventually, my sister took dad’s recipe and modified it (aka made it even better…sorry, dad), and from there I took her recipe and turned it into this. So what started with my grandma has evolved into one of my all-time favorite WW friendly recipes. I only wish she was around to try my version of it.

This recipe makes a stellar bowl of chili. It is super easy, filled with good for you things (except the brown sugar, but hey, no one is perfect), and fits perfectly into Weight Watchers Points Plus and Freestyle plans. I truly hope you enjoy it as much as I do.

Diva and the Divine’s Turkey Chili

A delicious bowl of comfort food that will leave you feeling full and satisfied for only a few WW Points, regardless of what plan you’re following.
1 Cup is 3 PP and 2 SP
1.5 Cups is 5 PP and 4 SP
Course: Main Course
Keyword: chili
Servings: 12 Cups
Author: divaandthedivine

Ingredients

  • 2-3 diced Bell Pepper (diced) 2 or 3 peppers based on preference, diced to preferred size
  • 2 Onions (diced)
  • 1 lb 97% lean Ground Turkey Can use other meats but points might change
  • 2 cans Black Beans
  • 1 can Tomato Sauce
  • 1 can Diced Tomatoes
  • 4 tbsp Chili Powder
  • 4 tbsp Brown Sugar
  • 2 tsp Minced Garlic Add more or less depending on preference

Instructions

  • 1. Dice peppers and onions to the desired size
    2. Brown meat in a pan. *Full disclosure: I use 97% lean ground turkey and drain the extra fat after it has been cooked and I call it a 0 Smart Point food. If you want to follow things specifically by the book on WW Freestyle either use 99% lean meat or recalculate the recipe using 97% lean. I did use the 97% to calculate Points Plus*
    3. Put everything in a slow cooker. Stir, and turn on high.
    4. Cook until veggies are cooked down and the chili’s consistency is to your liking. I typically cook it on high for 3-4 hours, then turn it on low for another 2-3 hours.
    5. *OPTIONAL* If the chili needs thickening, corn starch is a great option. Mix a small amount of cornstartch (1 tbsp MAX) with enough water that it mixes well. Pour mixture into chili while stiring consistently, and continue to stir for a minute or two. Then let it sit and simmer for 10 minutes. This should thicken your chili.
    6. Serve as desired  

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