Zero Point Chili
When I first started my Weight Watchers journey, I was bound and determined to make the LOWEST Weight Watchers point recipes, like this zero point chili. But what I sometimes sacrificed was flavor, texture and taste. Remember when we used fat free everything and thought that was the answer to our weight loss problems?
While I don’t subscribe to the lowest point recipes, there are times when a zero point chili comes in clutch. Such as a day when you plan to go out to dinner, or meet up with friends for brunch. It’s the perfect way to use zero point foods (i.e. protein, fiber, etc.) that will help keep you full, while spending points to enjoy yourself later in the day.
How I Recipe Develop
When I first started my blog back in 2008, I mostly followed other people’s recipes to a T. I rarely tasted as I went, and more often than not I’d sit down to eat and think, “I wish I added more chipotle peppers… or a little tomato paste for depth.” That’s honestly how I learned to recipe develop. By paying attention to what felt missing and being brave enough to change it next time. It’s also why I gravitate toward cooking over baking. Cooking is flexible and forgiving; you can taste, adjust, and make it your own as you go, whereas baking demands precision and structure. Don’t like crushed red pepper? Leave it out. Want it smokier, saucier, or bolder? Add it in. Recipes are a starting point, not a rulebook! And once I embraced that, everything I made (and shared) got so much better.
This photo is typical of one of my recipes. Funny thing about this recipe though is I have no idea when I wrote it. I found it in an old notebook and have no evidence that it made it as a reel on Instagram or TikTok or into a blog post.
Ingredients for Zero Point Chili
- lean ground beef (or now that Weight Watchers offers zero point proteins like chicken and pork, feel free to use your favorite, or a combination)
- celery and carrots (I know it sounds weird, but I love hiding veggies in recipes. No one will know).
- garlic
- green chiles
- seasonings like cumin, chili powder, paprika and oregano
- chicken bouillion
- fire roasted tomatoes
- 3 cans of your favorite beans (I used seasoned black beans, white beans and chili beans in sauce
Zero Point Chili
A zero point chili is clutch to have on hand, especially if you have plans on a weekend and want to balance it out.
Ingredients
- 1.5 pounds lean ground beef
- 3 ounces (half a can) tomato paste
- 1 cup celery stalks, chopped
- 2 cups carrots, chopped
- 5 cloves garlic
- 1 can green chiles (my can was 4 ounces)
- 3 tablespoons chili powder (start with less, add more to taste)
- 1 tablespoon paprika
- 1 tablespoon oregano
- 2 tablespoons cumin
- 2 tablespoons chicken bouillion (I used Knorr brand)
- 28 ounce can fire roasted tomatoes
- 1 can seasoned black beans (not drained)
- 1 can chili beans in sauce (not drained)
- 1 can white beans, drained
Instructions
Brown the beef:
Heat a large pot or Dutch oven over medium heat. Add the lean ground beef and cook for 3–4 minutes, breaking it up with a wooden spoon until mostly cooked through.
Cook the tomato paste:
Add the tomato paste directly to the beef. Stir well and let it cook for 2 minutes, allowing it to caramelize slightly as this adds depth and richness to the chili.
Blend the veggies:
In a blender, combine the fire-roasted tomatoes, garlic cloves, chopped celery, and chopped carrots. Pulse until mostly smooth (you may need to do this in two batches, depending on blender size).
Build the base:
Pour the blended vegetable mixture into the pot with the beef and tomato paste. Stir to combine.
Add remaining ingredients:
Add the green chiles, chili powder (start with less and add more to taste), paprika, oregano, cumin, chicken bouillon, seasoned black beans (with liquid), chili beans (with sauce), and drained white beans. Stir everything together until well combined.
Simmer:
Bring the chili to a gentle simmer over medium heat. Cook uncovered for 20 minutes, stirring occasionally, allowing the flavors to meld.
Taste and adjust:
Taste the chili and adjust seasoning as needed—more chili powder for heat, more salt or bouillon for depth, or a splash of water or broth if you prefer a thinner consistency.
Serve:
Serve hot with your favorite toppings like Greek yogurt or sour cream, shredded cheese, diced onions, or crushed tortilla chips.
Notes
As of the date of this post, each serving is zero Weight Watchers points. Click here for the WW tracker. Note: This link only works on your mobile device. If yoiu count calories or macros: 363 calories, 4 fat, 43 carbs, 10 fiber and 34 grams protein.
Freezer Tips
-
Cool completely before freezing. Let the chili come to room temp so it doesn’t create ice crystals.
-
Portion it out into single or family-size servings. This makes reheating easier and prevents repeated thawing.
-
Use freezer-safe containers or zip-top bags. If using bags, lay them flat to freeze so they stack nicely.
-
Label and date everything. Chili keeps well in the freezer for up to 3 months.
-
Leave about ½ inch of space at the top of containers because liquid expands when frozen.
Thawing + Reheating
Best method:
-
Thaw overnight in the refrigerator.
Stovetop (my favorite):
-
Add chili to a pot over medium-low heat.
-
Stir occasionally until heated through.
-
Add a splash of water or broth if it thickened in the freezer.
Microwave:
-
Transfer to a microwave-safe bowl.
-
Heat in 1–2 minute intervals, stirring in between for even heating.
Pro Tips
-
Chili often tastes even better after freezing because the flavors have more time to develop.
-
If you plan to freeze it, hold off on adding toppings (cheese, sour cream, yogurt) until reheating.
-
This chili reheats beautifully for meal prep lunches or quick weeknight dinners.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband 11 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my breakfast category.
