Bacon Cheeseburger Chili
Bacon Cheeseburger Chili
Freestyle™ SmartPoints® value 4*
SmartPoints® value 5*
Prep: 15 minutes
Cook: 3 - 4 hours or 7 - 8 hours, plus 5 minutes
Freestyle™ SmartPoints® value 4*
SmartPoints® value 5*
Ingredients
1 cup canned crushed tomatoes
1/2 cup ketchup
2 tbsp. Worcestershire sauce
2 tsp. yellow mustard
One 15-oz. can red kidney beans, rinsed and drained
One 14.5-oz. can diced tomatoes (not drained)
1 cup chopped onion
1 cup chopped bell pepper
1 lb. raw extra-lean ground beef (4% fat or less)
2 tsp. chopped garlic
2 tsp. chili powder
1 tsp. ground cumin
4 slices center-cut bacon or turkey bacon
7 tbsp. shredded reduced-fat cheddar cheese
Optional topping: chopped pickles
Directions
Spray a slow cooker with nonstick spray.
In a large bowl, combine crushed tomatoes, ketchup, Worcestershire sauce, and mustard. Mix until uniform. Add beans, diced tomatoes, onion, and pepper. Stir to coat.
Place raw beef in a slow cooker. Sprinkle with garlic, chili powder, and cumin; mix well. Top with saucy veggie mixture, and thoroughly stir, breaking up the meat as much as possible.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until beef is fully cooked and veggies have softened.
Stir well.
Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)
Top each serving with 1 tbsp. cheese.
Chop or crumble bacon, and sprinkle over each serving (about 1 tbsp. each).
MAKES 7 SERVINGS
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SmartPoints® value* not what you expected? We follow the same method as Weight Watchers when calculating recipe values: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder. (Many foods have a value of zero and remain zero in recipes.)
*The SmartPoints® values for these recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the SmartPoints® trademark.
Publish Date: 2016-05-31