Healthy Game-Day Slow-Cooker Recipes: Meatballs 'n Chili, Nacho Dip

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Score big on game day (or any day) with these low-calorie slow-cooker recipes... Touchdown, HG!

Hungry Girl's Meatballs 'n Chili
Meatballs 'n Chili

1/6th of recipe (4 meatballs with 3/4 cup chili): 227 calories, 4g total fat (1.5g sat fat), 647mg sodium, 27g carbs, 7g fiber, 8.5g sugars, 21.5g protein -- PointsPlus® value 5* -- SmartPoints® value 4*

The saucy deliciousness of chili meets the hearty goodness of meatballs... What a team these two make!

30 minutes
Cook: 4 hours and 15 minutes

1 lb. raw extra-lean ground beef (4% fat or less)
1/2 cup finely chopped onion
2 tbsp. ketchup
1 tsp. taco seasoning mix
1/4 tsp. salt

One 15-oz. can black or pinto beans, drained and rinsed
One 14.5-oz. can diced tomatoes (not drained)
1 1/2 cups canned crushed tomatoes
1 cup chopped bell pepper
1/2 cup frozen sweet corn kernels
1/2 cup chopped onion
1 tbsp. chili powder
2 tsp. crushed garlic
1 tsp. ground cumin
1/4 tsp. black pepper

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.

In a large bowl, combine all meatball ingredients. Thoroughly mix. Firmly and evenly form into 24 meatballs, and place them on the baking sheet, evenly spaced.

Bake for 10 minutes.

Gently flip meatballs. Bake until cooked through, about 5 minutes.

Combine all chili ingredients in a slow cooker. Mix well.

Transfer meatballs to the slow cooker, and gently stir to coat. Cover and cook on low for 4 hours, or until veggies are tender.


Hungry Girl's Gooey Nacho Dip
Gooey Nacho Dip

1/10th of recipe (about 1/2 cup plus toppings): 153 calories, 4.5g total fat (2g sat fat), 411mg sodium, 13.5g carbs, 3.5g fiber, 3.5g sugars, 13.5g protein -- PointsPlus® value 4* -- SmartPoints® value 4*

Loads of veggies, beans, beef, and cheese... all for your dipping pleasure!

Prep: 20 minutes
Cook: 4 hours

8 oz. raw extra-lean ground beef (4% fat or less)
One 16-oz. can fat-free refried beans
One 14.5-oz. can no-salt-added diced tomatoes, drained
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
2 cups chopped mushrooms
1 cup chopped onion
2 tbsp. seeded and chopped jalapeño pepper (see HG Tip)
1 cup shredded reduced-fat Mexican blend cheese
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup plus 1 tbsp. roughly chopped cilantro
1/4 cup plus 1 tbsp. sliced black olives
1/2 cup plus 2 tbsp. fat-free plain Greek yogurt
Optional seasoning: 1/8 tsp. cayenne pepper
Serving suggestions: baked tortilla chips, cut veggies

Place beef, beans, and drained tomatoes in a slow cooker. Add seasonings, and mix until uniform. Stir in mushrooms, onion, and jalapeño pepper.

Cover and cook on low for 4 hours, or until beef is fully cooked and veggies are tender.

Add shredded cheese and cheese wedges, breaking wedges into pieces. Stir until evenly distributed.

Mix well, and serve with cilantro, olives, and yogurt for topping. (Top each serving with 1/2 tbsp. cilantro, 1/2 tbsp. olives, and 1 tbsp. yogurt.)


HG Tip! Use a spoon to seed your jalapeños. When handling jalapeños, don't touch your eyes -- that pepper juice can sting. And wash your hands well immediately afterward.


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Hey, hey… It's National Nachos Day, November 6th! These Chili Cheese Dog Nachos are too good to pass by.

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*The PointsPlus® and SmartPoints® values for these products and/or 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 PointsPlus® registered trademark and SmartPoints
® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.

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