Weight Watchers Quick Beef And Pinto Bean Chili Points 6 Recipes

WEIGHT WATCHERS QUICK BEEF AND PINTO BEAN CHILI - POINTS = 6

Weight Watchers Quick Beef and Pinto Bean Chili - Points = 6 image

This was the featured recipe today in my Weight Watchers email: Chili doesn't get any easier than this-we used well-spiced convenience foods to boost the recipe's flavor while minimizing preparation and cooking times. Notes *If you can't find canned diced tomatoes with chipotle chilies, either use a 14.5 ounce can of plain diced tomatoes and add 1/8 teaspoon of chipotle chile powder to the mixture, or substitute a 14.5 ounce can of diced tomatoes with green chilies (the latter will be quite spicy). Substitute lean ground turkey for the beef if you prefer (could affect POINTS values).

Provided by senseicheryl

Categories Beans

Time 20m

Yield 5 cups of chili, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 garlic clove, minced
1 (16 ounce) package frozen mixed vegetables, chopped onion and bell pepper mixture
1 lb 93% lean ground beef, uncooked (with 7% fat)
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 cup crushed fire-roasted tomatoes, canned
2 teaspoons chili powder, medium heat suggested
1/4 teaspoon dried oregano, crushed
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 (15 ounce) can pinto beans, rinsed and drained

Steps:

Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes.
Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.

Nutrition Facts : Calories 416.9, Fat 7.4, SaturatedFat 2.9, Cholesterol 70.3, Sodium 945.5, Carbohydrate 51.6, Fiber 15.6, Sugar 1.9, Protein 39.4

WEIGHT WATCHERS 6 POINT CHILI

Weight Watchers 6 Point Chili image

This recipe came from a magazine. I have tweaked it a little to make it healthier. It's 6 points for 2 cups in the weight watchers points system. Great for those winter nights and football game Sunday! I use the crock pot and it makes 4 quarts (2 cups per serving, 8 servings).

Provided by Jane11808

Categories Beans

Time 34m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs lean ground beef (90/10)
14 ounces pinto beans (drained)
14 ounces dark red kidney beans (drained)
14 ounces nonfat beef broth
14 ounces Rotel Tomatoes (drained)
4 ounces tomato paste
1 yellow onion
1 green pepper
1 jalapeno pepper (if you want more spice, add 2)
1 tablespoon chili powder
1 tablespoon oregano
2 tablespoons ground cumin
Pam cooking spray

Steps:

Ground the beef in a pan until cooked through. Drain and add to the crock pot.
Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
Dice the onion, green pepper, jalapeno.
Spray pan with Pam and add the onion, green pepper and jalapeno until the onion starts to soften.
Add the tomato paste and mix. Add the chili powder, oregano and cumin. Add to the crock pot.
Cook for 4 hours on high, 6-7 hours on low.

Nutrition Facts : Calories 320.3, Fat 9.7, SaturatedFat 3.6, Cholesterol 55.3, Sodium 382.3, Carbohydrate 32.1, Fiber 9.8, Sugar 3.2, Protein 27.4

WEIGHT WATCHERS CHEESY CHILI MAC - POINTS = 5

Weight Watchers Cheesy Chili Mac - Points = 5 image

I received an email this morning from a Weight Watchers leader by the name of Cheri Ann Blessum. There were actually 3 recipes. This is one of them: "These are the recipes we sampled at our Grand Opening...Linda made the Cheesy Chili Mac & added some garlic powder & cumin so feel free to spice it up however you like. Enjoy--Cherie"

Provided by senseicheryl

Categories Vegetable

Time 25m

Yield 8 cups of chili, 8 serving(s)

Number Of Ingredients 9

Ingredients

2/3 lb extra lean ground beef
2 medium onions, chopped
1 (29 ounce) can Mexican-style stewed tomatoes (undrained)
2 1/2 cups tomato juice
1 (4 ounce) can green chili peppers, diced, drained
2 teaspoons chili powder
1 1/2 cups elbow macaroni
1 (31 ounce) can pinto beans, drained and rinsed
1/2 cup low-fat cheddar cheese, shredded

Steps:

Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.

WEIGHT WATCHERS TWO-BEAN CHILI

Weight Watchers Two-Bean Chili image

I found this recipe in the March/April 2008 issue of Weight Watchers magazine. It is a CORE recipe for those following the CORE plan and it is a points value of 5 for a serving of 1 cup of chili with 2 tablespoons sour cream and 1 tablespoon of scallions.

Provided by senseicheryl

Categories Black Beans

Time 37m

Yield 6 cups of chili, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
3/4 lb lean ground beef (7% fat or less)
1 onion, chopped
3 garlic cloves, minced
1 yellow bell pepper, chopped
1 tablespoon dried ancho chile powder
1 teaspoon ground cumin
28 ounces diced tomatoes
15 1/2 ounces red kidney beans, rinsed and drained
15 1/2 ounces black beans, rinsed and drained
3/4 teaspoon salt
3/4 cup nonfat sour cream
2 scallions, sliced

Steps:

Heat the oil in a Dutch oven over medium-high heat.
Add the beef and cook, breaking it apart with a wooden spoon until no longer pink, about 4 minutes.
Add the onion, garlic, bell pepper, chili powder and cumin.
Cook until the vegetables are softened, 3-4 minutes.
Stir in the tomatoes, beans and salt and bring to a boil.
Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
Serve topped with the sour cream and scallions.

Nutrition Facts : Calories 357.9, Fat 8.1, SaturatedFat 2.9, Cholesterol 39.7, Sodium 655.7, Carbohydrate 47.9, Fiber 13, Sugar 8.5, Protein 25.8

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