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Weight Watchers Vegetarian Chili Recipe for ZERO Points!

This healthy (and easy) Weight Watchers vegetarian chili recipe is ZERO points on the Freestyle program! It’s filling and delicious. Make in the pressure cooker or crockpot!

Weight Watchers Vegetarian Chili Recipe for ZERO Points

I recently shared a Weight Watchers chili recipe with zero points (featuring lean ground meat), and then I realized that not everyone likes or eats meat!

And honestly, while I do like white meat (I don’t eat red meat because I don’t enjoy the taste), I do enjoy a tasty vegetarian dish now and again.

So I developed this simple Weight Watchers vegetarian chili recipe. What do I love about it besides the fact that it’s delicious? It’s zero Freestyle points!

Weight Watchers Vegetarian Recipes

I joined Weight Watchers several months ago before the switch to the Freestyle program, and I first I’ll admit that I wasn’t a fan of Freestyle at first.

I didn’t know how I was going to be able to eat and feel full for 23 points a day, even with all of the zero point foods. I didn’t realize that there were plenty of things I could make, and this Weight Watchers vegetarian chili is at the top of the list.

It’s not only a great way to feel full for zero points, but you get your veggies too. This vegetarian chili is loaded with carrots, tomatoes, bell peppers, celery, corn, and zucchini.

Even if you think you don’t like vegetables, you’re going to like this Weight Watchers vegetarian chili. It’s that good! You seriously won’t notice they’re in there.

Note: tortilla chips are not zero points. If you choose to add anything to this meal besides what is on the ingredients list, you’ll need to recalculate your points.

WW vegetarian chili

One other thing to note about this recipe – I made it in the slow cooker at first, but I much prefer it in the pressure cooker.

I can tell a difference in slow cooking vs. pressure cooking with this vegetarian chili.

Slow cooked chili tastes better to me the next day after the flavors have had a chance to meld.

In the pressure cooker, this Weight Watchers vegetarian chili recipe tastes great immediately! Here’s how to make it.

Vegetarian Chili Recipe

Ingredients

  • 2 15 oz. cans kidney beans, drained and rinsed
  • 2 15 oz. cans black beans, drained and rinsed
  • 2 15 oz. cans pinto beans, drained and rinsed
  • 3 1o oz. cans Rotel Original Diced Tomatoes & Green Chilies
  • 15 oz. can tomato sauce
  • 3 small zucchini, chopped
  • 3 carrots, peeled and sliced
  • 1 red or orange bell pepper, de-seeded and diced
  • 2 stalks celery, chopped
  • 15 ounce can whole kernel corn
  • 1/2 T cumin
  • 1/2 T oregano
  • 1 T chili powder
  • 2 – 3 cloves garlic, minced
  • 1 onion, diced
  • Non-fat, plain Greek yogurt (optional)

Directions

If you are using a pressure cooker or Instant Pot:

1. Cut up all of the vegetables, drain and rinse the beans, and open the Rotel and tomato sauce cans.

2. Place everything into the pressure cooker or Instant Pot along with the spices and stir with a spoon.

3. Select the Beans/Chili button or Meat/Stew button. Start your machine. Make sure the pressure valve is closed. It will cook for 20 – 35 minutes depending on the machine you use (mine is 20!).

4. Release the pressure from your cooker and serve.

If you are using a slow cooker:

1. Cut up the onion, zucchini, carrots, celery, and bell pepper.

2. Spray a cooking pan with fat free cooking spray, and heat up over medium high heat.

3. Sauté the veggies for about 5 – 7 minutes or until slightly tender.

4. Add the veggies from step 3 to the slow cooker along with the corn, canned items (including beans), and spices. Stir to combine.

5. Cook your chili on high for 3 1/2 – 4 hours.

6. Serve this Weight Watchers vegetarian chili recipe right away!

Add garnishments if you like, which may add to the points value. Depending on the day, I might add chives (0 points), reduced fat cheese (4 – 5 points for a quarter cup), or light sour cream (1 point per tablespoon).

One topping I always recommend is fat free, plain Greek yogurt. This is also zero points. This Weight Watchers vegetarian chili recipe is easy and SO DELICIOUS!

Vegetarian chili recipe
Yield: 10 people

Weight Watchers Vegetarian Chili

This healthy (and easy) Weight Watchers vegetarian chili recipe is ZERO points on the Freestyle program! It's filling and delicious. Make in the pressure cooker or crockpot!

This healthy (and easy) Weight Watchers vegetarian chili recipe is ZERO points on the Freestyle program! It's filling and delicious. Make in the pressure cooker or crockpot!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 15 oz cans kidney beans, (drained and rinsed)
  • 2 15 oz cans black beans, (drained and rinsed)
  • 2 15 oz cans pinto beans, (drained and rinsed)
  • 3 10 oz cans Rotel Original Diced Tomatoes & Green Chilies
  • 1 15 oz can tomato sauce
  • 3 small zucchini
  • 3 carrots, (peeled and sliced)
  • 1 red or orange bell pepper, de-seeded and diced
  • 2 celery stalks, chopped
  • 15 oz whole kernel corn (one can)
  • 1/2 T cumin
  • 1/2 T oregano
  • 1 T chili powder
  • 2-3 cloves garlic, (minced)
  • 1 onion, (diced)
  • Non-fat Greek yogurt, optional

Instructions

If you are using a pressure cooker or Instant Pot:

  1. Cut up all of the vegetables, drain and rinse the beans, and open the Rotel and tomato sauce cans.
  2. Place everything into the pressure cooker or Instant Pot along with the spices and stir with a spoon.
  3. Select the Beans/Chili button or Meat/Stew button. Start your machine. Make sure the pressure valve is closed. It will cook for 20 - 35 minutes depending on the machine you use (mine is 20!). 
  4. Release the pressure from your cooker and serve.

If you are using a slow cooker:

  1. Cut up the onion, zucchini, carrots, celery, and bell pepper.
  2. Spray a cooking pan with fat free cooking spray, and heat up over medium high heat.
  3. Sauté the veggies for about 5 – 7 minutes or until slightly tender.
  4. Add the veggies from step 3 to the slow cooker along with the corn, canned items (including beans), and spices. Stir to combine.
  5. Cook your chili on high for 3 1/2 – 4 hours.
  6. Serve hot, adding any garnishments you like (they may count for points!).

Notes

Yield: about 1 1/3 cups per serving. Greek yogurt is not counted in the nutritional information as it is optional.

Nutrition Information:

Yield:

10

Serving Size:

1 cups

Amount Per Serving: Calories: 448Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 631mgCarbohydrates: 84gFiber: 24gSugar: 8gProtein: 28g

Did you make this recipe?

Please leave a rating or share a photo on Pinterest!

vegetarian weight watchers chili recipe

For reference, here’s what my Crock-Pot looks like. I love this thing!

Crockpot Instant pot pressure cooker slow cooker

Crock-Pot 6qt 8-in-1 Multi-Use Express Crock Programmable Pressure Cooker, Slow Cooker  

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Chris Moran

Tuesday 6th of August 2019

1/2 T cumin 1/2 T oregano 1 T chili powder

Is the T here teaspoon or tablespoon please?

Chris

Amy

Tuesday 6th of August 2019

Big T is Tablespoon!

Valerie

Sunday 13th of January 2019

Do you have stove top directions for this recipe?

Sadie

Saturday 15th of June 2019

This recipe is so good, hearty, and tasty. However there was no way I could put all the ingredients in my crockpot! Plus I had to add 46 oz. of tomato juice and 32 oz. of chicken broth just to make it the consistency I like. It was much too thick for me. Regardless, it is still “0” points. Yum! Yum!

Amy

Sunday 13th of January 2019

I don't - however, you'd cook the onion and then add everything else in - simmer for about 45 min. It's going to be better the next day when all the flavors have melded, so if it's me, I might make it the night before!