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!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 428kcal

Equipment

1 Pressure cooker

Ingredients

30 oz kidney beans 2 cans, drained and rinsed
30 oz black beans 2 cans, drained and rinsed
30 oz pinto beans 2 cans, drained and rinsed
30 oz Rotel Original Diced Tomatoes & Green Chilies 3 cans
15 oz tomato sauce 1 can
3 zucchini(s) small
3 carrot(s) 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:

Cut up all of the vegetables, drain and rinse the beans, and open the Rotel and tomato sauce cans.
Place everything into the pressure cooker or Instant Pot along with the spices and stir with a spoon.
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!).
Release the pressure from your cooker and serve.

If you are using a slow cooker:

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