Skyline Chili Weight Watcher style

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 154.9
  • Total Fat: 7.4 g
  • Cholesterol: 39.8 mg
  • Sodium: 569.2 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 12.9 g

View full nutritional breakdown of Skyline Chili Weight Watcher style calories by ingredient


Introduction

This is my version of Skyline Chili that I've built using Weight Watcher guidelines. Per half cup serving, I calculated 2 points. Spark calculations come at 3 points. Either way, it's good! This is also a great recipe to hide veggies like squash and zucchini in if your kids won't eat them. This is my version of Skyline Chili that I've built using Weight Watcher guidelines. Per half cup serving, I calculated 2 points. Spark calculations come at 3 points. Either way, it's good! This is also a great recipe to hide veggies like squash and zucchini in if your kids won't eat them.
Number of Servings: 18

Ingredients

    1 lb Ground Beef 96/4
    19.2 oz Ground Turkey 97/3
    1 cup carrots
    1 cup bell pepper
    1 cup celery
    1 medium onion
    6 cloves garlic
    28 oz. diced tomatoes
    28 oz. tomato sauce
    1/4 tsp cinnamon
    1/4 tsp nutmeg
    6 tbsp chili powder
    2 tbsp paprika
    salt and pepper to taste

    chili powder
    hungarian paprika

Directions

Brown the ground beef and turkey. In a food processor or blender, add carrots, bell pepper, celery, onion, garlic, and any other desired vegetables and process until almost liquid. Add veggies to the browned meat. Stir and cook until all liquids are absorbed. Add diced tomatoes and tomato sauce. Stir. Add chili powder (to taste), paprika, salt and pepper. Stir and let simmer for 10 minutes. Taste, and adjust these spices as necessary and simmer 10 more minutes. Add cinnamon and nutmeg. Stir, reduce heat to low/med-low, and allow to simmer for several hours, stirring occassionally. This makes 18 1/2-cup servings.

Number of Servings: 18

Recipe submitted by SparkPeople user KCRANE1969.