Weight Watchers Two Bean Chili
Warm, hearty, and bursting with bold flavors, Weight Watchers Two Bean Chili is a guilt-free comfort food that’s perfect for weeknight dinners or meal prep. This healthy chili recipe combines fiber-rich black and kidney beans with a colorful medley of sautéed onions, red bell peppers, and fragrant spices like chili powder, cumin, and smoked paprika, creating a wholesome dish that’s both satisfying and packed with nutrients. Optional lean ground turkey adds an extra boost of protein, while fresh cilantro and a squeeze of lime juice elevate the vibrant flavors. Ready in just 40 minutes, this one-pot chili is low in calories, high in flavor, and perfect for those following a Weight Watchers plan or seeking a cozy, nutritious meal. Ideal for feeding a family or batch cooking for the week, this chili can be served on its own or paired with crusty bread, a side salad, or your favorite toppings.
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Recipe Information
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 0.5 pounds lean ground turkey (optional for added protein)
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 28-ounce can canned diced tomatoes (with juices)
- 1.5 cups low-sodium vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 4 wedges lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and red bell pepper. Sauté for 3-4 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
If using lean ground turkey, add it to the pot. Cook and stir for 5-6 minutes, breaking up the meat with a spoon, until browned and fully cooked. If not using meat, skip this step.
Add the black beans, kidney beans, diced tomatoes (with juices), and vegetable broth to the pot. Stir to combine.
Season the mixture with chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix well to distribute the spices evenly.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, to allow the flavors to meld together.
Taste and adjust the seasoning as needed. If the chili is too thick for your liking, add a bit more vegetable broth to reach your desired consistency.
Serve the chili hot, garnished with fresh cilantro, if desired, and a squeeze of lime juice from the lime wedges.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 33.1 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 4928 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
