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Best Ever Weight Watcher Classic Crockpot Beef Chili and Skillet Cornbread

I am a true fan of chili and cornbread and can eat this food any day of the year. Here’s a Weight Watcher version of this delicious and spicy meal.

Weight Watcher Classic Crockpot Beef Chili

Estimated value of POINTS per serving 2

For 6


1 pound. lean ground beef (10% or less)

2 garlic cloves finely minced

2 tbsp. chilli powder

1 teaspoon ground cumin

1 can (28 oz) crushed tomatoes

1 can (15 oz.) Kidney beans, rinsed and drained

1 chopped sweet onion

1/4 cup canned diced chili peppers

2 tbsp. Tomato paste

Sprigs of oregano for garnish


1. In a large nonstick skillet, brown meat and garlic over medium heat, stirring occasionally to break up meat. Drain off excess fat. Add the chili powder and cumin and stir to combine.

2. Combine tomatoes, beans, onion, chili peppers, and tomato paste in a slow cooker. Stir in the meat mixture. Cover and cook on high until flavors are blended, 4 to 5 hours. Serve garnished with oregano.

Weight Watcher’s Best Skillet Cornbread

Estimated value of POINTS per serving 2

For 12 people



1 cup whole wheat flour

4 teaspoons baking powder

1 teaspoon salt

1/2 cup yellow cornmeal

1/2 cup white cornmeal

1/4 cup unsweetened applesauce

2 tbsp. vegetable oil

1 cup buttermilk

1/4 cup honey

1/3 cup egg whites

2 tablespoons fat-free egg substitute


Sift the flour, baking powder, and salt.

Add the cornmeal and stir until combined.

Add the remaining ingredients and stir until just blended.

Pour into a 9-inch cast iron skillet prepared with cooking spray.

Bake at 350 degrees for about 30 minutes or until golden brown.

Quick tips

Spray the slow cooker with cooking spray for easy cleanup.

This meal is very filling, but if you are not entirely satisfied, you can add a salad from the garden.

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