Extra-Meaty Veggie Chili

This super-delish dish is a great way to sneak in some extra veggies without giving up the meaty taste that makes chili a winter comfort food.
I like to serve up a large 2-cup bowl with one of Krusteaz-brand honey cornbread muffins. And at around 2 points* per cup, it’s a great filling meal that helps me stay on track with my weight-loss goals.

Extra-Meaty Veggie Chili


  • 1 tablespoon olive oil
  • 20-ounce package of ground turkey or extra lean ground beef
  • 2-3 medium yellow squash – diced
  • 2-3 medium zucchini – diced
  • 1 medium red onion – diced
  • 1 15-ounce can black beans
  • 2 28-ounce cans diced tomatoes (do not drain)
  • 1 package chili seasoning
  • 3 cups fat-free broth

Optional ingredients:

  • 1 cup roasted corn (frozen)
  • 2 tablespoons minced garlic
  • 1 cup shredded or chopped carrots


  1. Heat oil in a large skillet, add onions and garlic (optional) and cook until onions become translucent. Crumble ground meat into the skillet and cook until slightly browned.
  2. While the meat is cooking, combine tomatoes, squash, zucchini, beans, corn, carrots and chili seasoning in a large crockpot with 3 cups broth and bring to a simmer.
  3. Drain the oil from the meat and onion mixture and add it to the crockpot. Simmer for about 2 hours.

* WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc.

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