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Chili is pretty much my specialty. I love the hearty combination of beef, chicken or pork with a variety of different beans. I love manipulating the spices to get that perfect tolerable heat while still letting the flavor come through. I make an excellent New Mexican Pork Green Chile, but the recipe below is the first time I’ve ever made a chili using chicken. I was surprised at how little flavor is sacrificed even though the meat has much less fat than beef or pork. I normally experiment with turkey, but I figured, why not chicken? Enjoy this recipe. It is a one-pot dinner with plenty of veggies snuck in, which everyone can appreciate.

This recipe makes 13 servings, with each serving being 8 oz. That’s 4 WW Points, but add Fat Free Sour Cream and 1/8 cup of regular cheese blend and onion mix, and it’s still only a 6 point dinner.

Chicken Red Chili with Beans


  • 1 lb. ground chicken 93/7
  • 1/2 large spanish onion
  • 1/2 red bell pepper
  • 1 – 4 oz. can Ortega fire-roasted green chiles
  • 2 – 14 oz. cans of petite diced tomatoes
  • 1/2 can (the little cans) of tomato paste
  • 1 1/2 Tbsp dark chili powder
  • 1 Teaspoon ground cumin
  • 1 Teaspoon dried oregano
  • 6 cans (14 oz. size) of water
  • 1 can red kidney beans
  • 1 can pinto beans
  • 2 Tbsp EVOO
  • 1 large zuchinni, large cubes (or any other veggie you need to use)
  • salt & pepper to taste


1.  Place a large stock pot over medium-high heat and add EVOO. Sautee onions, bell peppers and chicken together. Do some preliminary salt and peppering.

2.  Throw in the zuchinni, or whatever your vegetable of choice is (corn would work).

3.  Rinse and strain your beans, otherwise they’ll have that funny “can” flavor. Then, throw them in the pot, too.

4. Add the two cans of petite tomatoes. Then, take one of the empty cans, and put in it half of the tomato paste from that little can and fill it with water. Dissolve the tomato paste, and pour it in the pot. Add 5 additional regular cans of water.

5.  Throw in all your spices, except salt. Do the salt at the end. Before you turn the heat up and begin reducing the liquid, your chili may look like this: yyuuummm…. Let it come to a roaring boil, then reduce the heat to medium-low.

6. After about an hour minimum, but more time would be better, you should have a thickened version of your ingredients. Taste the liquid and see how much salt it needs.

Serve with your favorite garnishes. I used Fat Free Sour Cream, Mexican cheese blend, diced onion and diced green onions. Oh my god, it was so good.

Weight Watchers PointsPlus = 4 points (per 8 oz serving) There are 13 servings in this pot. YES – 4 freakin points. OMG.

Weight Watchers PointsPlus with Fat Free Sour cream (2 Tbsp), Mexican cheese blend (1/8 cup) and onion mix = 6 points