photo credit: incredifood

This low calorie White Chicken Chili recipe has been one of my go to Weight Watchers Recipes whenever I need a quick and healthy dinner idea that can be ready in a pinch. To save time, I usually buy a rotisserie chicken at the grocery store, peel the skin off the breasts and then shred the breast meat. It’s a super easy chili to prepare and has just 5 Points + for a 1 1/4 cup serving. Sometimes, I’ll add a few of my favorite crumbled Reduced Fat Organic Tortilla Chips. Loaded with delicious spices and packed with protein, it’s the perfect, spicy chili for a cold Fall or Winter night!

White Chicken Chili Recipe

Tasty and hearty, this low calorie White Chicken Chili Recipe is not only an easy dish to make, it has just 5 Points + per serving, making it a great idea for a healthy Weight Watchers dinner.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is 1 ¼ cups
Each serving = 5 Points +

PER SERVING: 223 calories; 3 g fat; 20 g carbohydrates; 29 g protein; 6 g fiber ]]> http://www.laaloosh.com/2011/10/17/white-chicken-chili-recipe/feed/ 19 http://www.laaloosh.com/2011/01/25/mushroom-and-black-bean-crock-pot-chili-recipe/ http://www.laaloosh.com/2011/01/25/mushroom-and-black-bean-crock-pot-chili-recipe/#comments Tue, 25 Jan 2011 21:50:15 +0000 LaaLoosh http://www.laaloosh.com/?p=3927 I’m always on the lookout for delicious and healthy Weight Watchers Slow Cooker Recipes, because, let’s face it, cooking in a crock pot pretty much rules. With a toddler at home and a baby in my tummy causing horrible morning sickness, I LOVE the idea of throwing some food in a pot and calling it dinner! This amazingly yummy Mushroom and Black Bean Crock Pot Recipe was so good! Loaded with flavor, spice and texture, this chili was way more enjoyable than I anticipated. It’s also packed with protein and fiber, and very low in fat, giving it just 6 Points + per serving. It’s a great, healthy alternative to traditional Mexican foods, and still brings that authentic Mexican flavor. This is also a great dish to serve for a crowd or large party, and is sure to fool everyone into thinking it’s fatteningly delicious!

Mushroom and Black Bean Crock Pot Chili Recipe

Ingredients:
– 1 pound mushrooms, any variety, sliced
- 2 cans of black beans, drained and rinsed
- 5 1/2 cups fat free vegetable broth
- 2 medium onions, chopped
- 1 can corn kernels, drained and rinsed
- 1 large zucchini, chopped
- 8 ounces tomatillos, husked, rinsed and chopped
- 2 fresh jalapenos, seeded and finely chopped
- 1 6-ounce can tomato paste
- 1/4 cup water
- 2 tbsp fresh lime juice
- 1/4 cup mustard seeds
- 1 tsp extra-virgin olive oil
- 2 tsp ground cumin
- 2 tbsp chili powder
- 4 garlic cloves, minced
- 1 tsp ground cardamom
- 2 tbsp minced canned chipotle peppers in adobo sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced tomatoes
- 1/2 cup reduced fat sour cream

Directions:
Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, garlic, mushrooms, corn, jalapenos, zucchini, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, lime juice, tomato paste, salt & pepper and chipotles; mix well.
Place the beans in a 5- to 6-quart crock pot or slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours. Garnish with sour cream, cilantro and diced tomatoes right before serving

Entire recipe makes 10 servings
Serving size is 1 1/2 cups
Each serving = 6 Points +

PER SERVING: 236 calories; 5 g fat; 37 g carbohydrates; 17 g protein; 13 g fiber

A great alternative to traditional chili recipes, this Weight Watchers Turkey Chili Recipe has a wonderfully unique taste that even the most pickiest eater will enjoy! I first learned of this recipe through my good friend, and fellow Weight Watcher, Janice, who is the writer of the fabulous blog, Sew Girly. She prepares this white bean chili recipe frequently and after hearing about how fabulous it is, I decided to try it myself, and I was blown away! It is such a nice change of pace from the typical chili recipe! This White Bean Chili also makes a fabulous Weight Watchers Crock Pot Recipe and it makes great leftovers so it tastes even better the next day for lunch! I prefer to prepare this as a crock pot recipe, and then divide the whole thing up into individual portions and freeze them so I can reheat it in a pinch for a quick and easy meal. With just 4 Weight Watchers Points per serving, and TONS of fiber and protein, this dish also makes a fantastic Momentum Plan Recipe. Each serving is really quite large so it will fill you up and won’t be hungry. And there’s nothing better than feeling full when you are dieting!! So if you are following the Weight Watchers Momentum Plan, or if you are just looking to expand your collection of yummy chili recipes, you are gonna want to give this white bean turkey chili a try, ASAP!

Weight Watchers White Bean Turkey Chili Recipe

Ingredients:
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 pound extra lean ground turkey (SHOULD BE ABOUT 120 CALORIES PER 4 OZ)
- 2 (4 ounce) cans canned green chile peppers, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon ground cinnamon
- Kosher salt to taste
- ground cayenne pepper to taste
- ground white pepper to taste
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1/2 cup fat free Half & Half
- 2 – 3 cups fat free chicken broth (add as needed if chili is too thick)
- 1/2 cup reduced fat, shredded Monterey Jack cheese
- 1/2 cup green onions

**OPTIONAL: Top with 1 tbsp of reduced fat sour cream (will not affect overall Points value)
*Note: The White Bean Chili in the picture shows some pomegranate seeds and celery on top of the sour cream for garnish, which is a nice idea! But I used the reduced fat cheese and green onions instead.

Directions:
In a large pot over medium heat, or in a crock pot on medium, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cilantro, cinnamon, salt, cayenne pepper, and white pepper to taste and saute for 5 more minutes.
Add one can of the beans and the chicken broth to the pot. Take the second can of beans and puree them in a blender or food processor. Add this to the pot along with the Half and Half. Stir well and simmer for 10 minutes. If you are using this as a crock pot recipe, let simmer on low heat for about 2-4 hrs. Top each serving with 1/8 cup of reduced fat shredded Monterey Jack cheese, green onions, and 1 tbsp of reduced fat sour cream (optional). Recipe makes 4 HUGE servings.

Serving size is about 2 cups
Each serving = 4 Weight Watchers Points

When I was young, I was never really a big fan of chili recipes. I always thought there were too many beans. And I hate most beans — lima beans, kidney beans, pinto beans — gross. However, the one type of bean I actually like is black beans. So, determined to find a good chili recipe that I liked, that was easy to make and that was also low calorie, healthy, and made for a good Weight Watchers recipe, I experimented until I developed a healthy chili recipe that was delicious, low calorie and not overcome with beans! This crock pot chili recipe not only tastes amazing, but it’s full of fiber, protein, vitamin A and vitamin C, while still being incredibly low in fat and calories. This is an amazing Weight Watchers chili recipe that your whole family will love. Give it a try!

Crock Pot Black Bean Chili Recipe

Ingredients:
1 pound ground turkey breast or extra lean ground beef
1 large onion — finely chopped
2 fresch garlic cloves, minced
1 can (approx 15ox) black beans — rinsed and drained
1 large can (approx 29 oz) diced tomatoes
2 tbsp tomato paste
2 cups water
1 small green pepper diced
1 small red pepper diced
1 small yellow pepper diced
7 oz diced green chilies
1 tbs. chili powder
1 tsp. ground cumin
1 tsp. salt
1 tsp black pepper

Directions:
In nonstick skillet over medium heat, cook ground meat and garlic until meat is no longer pink; drain. Transfer meat to Crock Pot. Add remaining ingredients and stir until combined. Cook on “high” for 4 hours; remove lid and stir quickly halfway through. Enjoy!

Serves 8.
Each serving = 4 Weight Watchers Points