Spicy Chicken Chili – Drizzle Me Skinny! Recipe enthusiasts

When the new Weight Watchers program rolled out and we were given a revised list of Zero Point foods, I think everyone grabbed their crockpot and whipped up a Zero Point chili – me included! This Spicy Chicken Chili is healthy, hearty, and very filling. The key to making this chili zero points is to use 99% fat-free ground chicken. Sprouts and Trader Joe”s both carry a great fat-free ground turkey, so you could use that as well. 

It may feel more like a chicken stew because this is a bean-free chili. So if you aren’t a chili lover, I’d give it a try anyway! It’s spiced with Franks hot sauce and cayenne pepper, but you can always adjust to your heat preference. It will be a go-to this cold winter, since it’s versatile, has zero points, and is delicious. 

Three reasons why you need to make this recipe! 

It’s packed with nutrients because of the variety of bell peppers.

If you didn’t know, bell peppers are a great source of vitamins and minerals. Red bell peppers have more vitamin C than an orange. By using all three colors, you’re able to vary the nutrients and keep the color of the chili vibrant. 

It’s low in carbs, but not in flavor. 

Most chili (if you didn’t know) can actually end up pretty high in carbs, due to the carb content of beans. This bean-free chili keeps the carbs low and the flavor high. 

It’s a Zero Point meal! 

You don’t have to worry about your Weight Watchers points with this chili. As long as you follow the recipe as detailed, it’ll be a Zero Point meal you can enjoy all week long. It makes a large batch too, so freeze some for later on. 

Ingredients you need to make Spicy Chicken Chili: 

• 2 lbs raw 99% fat-free ground chicken
• 1 can (28oz) diced tomatoes
• 1 can (5.5oz) tomato paste
• 2 cups chicken broth
• 1 diced red pepper
• 1 diced green pepper
• 1 diced yellow pepper
• 1 diced red onion
• 1 cup frozen corn
• 2 cloves fresh diced garlic
• 1 teaspoon red chili flakes
• 1 teaspoon cumin
• 2 teaspoon oregano
• 2 bay leaves
• 1 tablespoon chili powder, feel free to add more to taste
• ½ teaspoon cayenne pepper
• ¼ cup Franks hot sauce

How to make Spicy Chicken Chili  (step by step): 

1. Brown the ground chicken in a large pan on the stove until it’s fully cooked through. 
2. Place all of the ingredients in the crockpot and cook on high for 4 hours or low 7-8 hours, stirring a few times if possible.
3. Makes 12- 1 cup servings.

Makes 12 (1 cup) servings. Nutrition info for 1 cup: Calories 134,  Fat 2 g, Saturated fat .4 g,  Carbs 11 g,  Fiber 2.5 g, Sugars 5 g, Sodium 444 mg, Protein 20 g. 

WW Points 

• Raw 99% fat-free ground chicken 0 points 
• Canned diced tomatoes 0 points 
• Canned tomato paste 4 points
• Chicken broth 0 points 
• Diced red pepper 0 points 
• Diced green pepper 0 points 
• Diced yellow pepper 0 points 
• Diced red onion 0 points 
• Frozen corn 0 points 
• Fresh diced garlic 0 points 
• Red chili flakes 0 points 
• Cumin 0 points 
• Oregano 0 points 
• Bay leaves 0 points 
• Chili powder 0 points 
• Cayenne pepper 0 points 
• Franks hot sauce 0 points 

0 points per cup based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal points- 0-2 depending on your 0PP foods 

SP Freestyle- (blue & purple) 0 using the WW recipe builder

Smart points- (green) 2 using SP calculator

Points plus- 3 using PP calculator

Different ways to change up this recipe: 

• Pair this Spicy Chicken Chili with my healthy cornbread for a hearty, winter meal. 
• Add a dollop of nonfat Greek yogurt on top if you like sour cream with your chili. You could even use a bit of fat-free sour cream. Walmart carries Kraft’s Fat-Free Shredded Cheddar Cheese that is great on this Spicy Chicken Chili. 
• You can add in beans if you’d like. You would need to add in additional broth to make sure it’s not too thick. 
• Sliced avocado is amazing served on this. It helps calm the spice a bit. 

Tips and Tricks for Making Spicy Chicken Chili : 

•  Spicy Chicken Chili freezes really well. I suggest placing 1 cup servings in ziploc freezer bags. That way, you can pull out a serving as needed, and they thaw much faster. 
• This chili will keep well in the fridge for up to 7 days. It’s even better as leftovers the next day because the flavors have time to meld together. 

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