Three Bean Pork Slow Cooker Chili

This stuff is awesome!! I used two jalapenos and chipolte chili powder instead of regular chili powder. I also added two small bell peppers. Three Bean and Pork Slow Cooker Chili Weight Watchers Recipe Course: main meals PointsPlus® Value: search site Servings: 10 (I got 8 1 cup serving) Preparation Time: 35 min Cooking Time: 480 min Level of Difficulty: Easy Chunks of pork tenderloin make this chili especially robust. Spicy peppers add even more flavor. Ingredients 1 medium onion(s), chopped 2 clove(s) garlic clove(s), minced (medium) 1 cup(s) carrot(s), chopped 1 Tbsp chili powder, medium-hot 1 tsp dried oregano, crushed 1 small jalapeٌo pepper(s), seeded, chopped (don't touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped 1/2 tsp table salt 1/2 tsp black pepper, freshly ground 2 pound(s) lean pork tenderloin, trimmed of fat and cut into 1-inch chunks 15 oz canned black beans, drained and rinsed 15 oz canned kidney beans, drained and rinsed 15 oz canned pinto beans, drained and rinsed 1 cup(s) canned tomato puree 29 oz canned diced tomatoes, with green pepper, celery and onion, undrained 6 oz canned tomato paste Instructions • Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again. • Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. Notes • We start cooking the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer. This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.

Connie B

Easy as 1-2-3 Alarm Turkey Chili

1 29 oz. can tomato sauce
1 14 oz. can diced tomatoes, drained
1 15 oz. can chili beans (pinto beans in chili sauce), not drained
1 15 oz. can red kidney beans, drained and rinsed
1 cup frozen sliced or chopped carrots
1 cup frozen sweet corn kernels
2 bell peppers (in different colors), chopped
1 large onion, chopped
1 to 3 canned chipolte peppers in adobo sauce, chopped
2 teaspoons chopped garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1 lb. raw ground turkey (or substitute beef)
Salt, to taste
Optional topping FF sour cream

Combine all ingredients except turkey/beef and salt in a large bowl. Add 2 teaspoons adobo sauce from the canned chipolte peppers. Mix to combine and coat all beans and veggies with sauce.

Place turkey/beef in the bottom of the crock pot and break up into small chunks. Pour chili mixture on top and mix. Cover and cook on high for 3-4 hrs or low for 7-8 hrs. Stir to distribute turkey/beef. Add salt to taste. If you like, top each serving with a little sour cream.

Makes 12 servings (1 cup servings) WW points 3 (using turkey)
Notes: if you like cilantro, add some chopped cilantro when you add the sour cream before serving.

Chili Cookoff Chili

1 lb. 93% lean ground beef
1 15 oz can of crushed tomatoes
1 8 oz can tomato sauce
1 TB vinegar
few squirts of ketchup (I used 2 TB)
1/2 tsp salt
1 medium onion, chopped
3-4 TB of chili powder
1 15 oz can kidney beans
hot sauce to taste, if desired

Brown ground beef, drain fat. Add all other ingredients; bring to a boil. Reduce to simmer for about 3-4 hours, until desired consistency.

**This recipe came from the WW online message boards. I'm sorry that I do not have tbe original posters name, for credit. Original poster also noted that the recipe is definitely edible in an hour.**

Makes 6 servings, 1 cup servings
4 WW points (for those who count)

Vampire Slayer's Chili

Sorry, I forgot to take a pic, but this chili is awesome!!! You've got to try it!! I served mine with corn muffins, YUM-O!! (This is a re-post with corrected points for WW Points Plus)

Vampire Slayer's Chili
1 medium bulb of garlic (about 15 cloves) seperated and peeled
1 lb ground skinless turkey breast
1 (10 oz.) package fresh cremini or white mushrooms cut into quarters (I sliced mine)
1 large onion, chopped
1 (14.5 oz.) canned diced tomatoes in sauce
1 (8 oz.) can tomato sauce, no salt added
1 (15 oz.) can black beans, rinsed and drained
2 TB Ancho chili powder
1 TB sugar (I used brown sugar Splenda blend)
1 TB worcestershire sauce
1/4 teaspoon ground cloves
1/4 cup light sour cream
2 TB chopped fresh cilantro

1. Bring small saucepan halfway filled with water to a boil. Add the garlic; reduce the heat and simmer 2 minutes. Drain. Transfer the garlic to a 5-6 pt. slow cooker.

2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and cook, stirring frequently to break it up, until almost cooked through, about 5 minutes. Transfer to the slow cooker. Add the mushrooms, onion, tomatoes, tomato sauce, beans, chili powder, sugar, worcestershire sauce, and cloves, mix well. Cover and cook until the turkey and vegetables are fork-tender, 4-5 hours on high or 8-10 hrs on low. Serve with the sour cream and cilantro.

Serves 4
Serving size 1 1/2 cups (1 TB sour cream and 1/2 TB chopped cilantro)
WW Points Plus 9