Here is my favorite zero point chili recipe, made easy in the crockpot with lean ground chicken, beans, tomatoes, and just the right blend of spices to give it great flavor without all the extra calories.
This crockpot chili has become my go-to weeknight dinner when I want something hearty and filling but still healthy. I love that I can throw everything in the slow cooker in the morning and come home to a warm, ready-to-eat meal that the whole family actually enjoys.
Why You’ll Love This Chili
- Zero points on Weight Watchers – This chili is perfect if you’re following the WW program, letting you enjoy a filling meal without using up your daily points.
- Set it and forget it – Just toss everything in the crockpot and let it simmer away while you’re at work or running errands.
- Lean and healthy – Using 99% fat free ground chicken keeps this chili light without sacrificing flavor or that satisfying, hearty texture.
- Minimal prep work – With mostly canned ingredients and a quick chop of an onion, you’ll have this ready for the slow cooker in just minutes.
- Great for meal prep – Make a big batch on Sunday and you’ll have easy lunches or dinners ready to go all week long.
What Kind of Ground Chicken Should I Use?
For this recipe, you’ll want to stick with 99% fat free ground chicken to keep it as lean as possible. You can usually find this in the poultry section of most grocery stores, often labeled as “extra lean” or “99% lean.” If you can’t find 99% fat free, 93% lean ground chicken will work too, though it won’t be quite as low in points. Ground chicken breast is naturally leaner than ground chicken that includes dark meat, so look for packages that specifically say “ground chicken breast” if the fat percentage isn’t listed. Since ground chicken can be a bit bland on its own, the spices in this chili recipe will really help bring out the flavor.
Options for Substitutions
This recipe is pretty forgiving, so feel free to make these swaps based on what you have:
- Ground chicken: You can swap the 99% fat free ground chicken with lean ground turkey (99% fat free) for a similar result. Ground beef works too, but go for the leanest option you can find if you’re watching points.
- Kidney beans: Black beans, pinto beans, or even a mix of different beans work great here. Just make sure to drain and rinse them first.
- Diced tomatoes with green chiles: If you can’t find this combo, use regular diced tomatoes and add a 4 oz can of diced green chiles separately. Or just use two cans of regular diced tomatoes and add some fresh jalapeños for heat.
- Cayenne pepper: Not a fan of spice? You can reduce or skip the cayenne altogether. Want more heat? Add extra cayenne or toss in some red pepper flakes.
- Fresh onion: In a pinch, you can use 1 tablespoon of onion powder instead of fresh onion, though fresh gives better texture.
Watch Out for These Mistakes While Cooking
The biggest mistake with ground chicken chili is not browning the meat before adding it to the crockpot, which can result in a gray, unappetizing texture – take a few extra minutes to brown it in a skillet first for better flavor and color.
Since 99% fat free ground chicken is so lean, it can easily dry out and become rubbery if cooked on high heat for too long, so stick to the low setting for 6-8 hours or high for 3-4 hours maximum.
Don’t forget to drain your kidney beans thoroughly before adding them, as the extra liquid can make your chili watery instead of thick and hearty – if it does end up too thin, remove the lid during the last 30 minutes of cooking to let some moisture evaporate.
For the best flavor, resist the urge to skip browning the onion with the chicken, as this step builds a flavor base that makes a huge difference in the final dish.
What to Serve With Chili?
This chili is hearty enough to eat on its own, but I love serving it over a baked potato or sweet potato for an extra filling meal. You can also spoon it over brown rice or cauliflower rice if you’re keeping things light. For toppings, set out a little spread with diced onions, jalapeños, a dollop of plain Greek yogurt (works great instead of sour cream), and some shredded cheese so everyone can customize their bowl. A side of cornbread or some tortilla chips on the side makes it feel like a complete dinner, and honestly, chili always tastes better the next day as leftovers.
Storage Instructions
Store: This chili actually tastes even better the next day after all the flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 5 days, making it perfect for easy lunches throughout the week.
Freeze: Chili is one of those recipes that freezes like a dream. Let it cool completely, then portion it out into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick meal.
Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems a bit thick after storing, just add a splash of water or broth to loosen it up.
| Preparation Time | 10-15 minutes |
| Cooking Time | 240-240 minutes |
| Total Time | 250-255 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 750-850
- Protein: 75-85 g
- Fat: 8-12 g
- Carbohydrates: 90-100 g
Ingredients
- 1 tsp ground cumin
- 14.5 oz diced tomatoes (I use Hunt’s for consistent texture)
- 15 oz kidney beans (or 1 can, drained and rinsed)
- 1 small onion (finely diced, about 1/2-inch pieces)
- 1 tbsp chili powder (freshly ground preferred for more flavor)
- 1 tsp salt
- 1/4 tsp cayenne pepper (adjust to taste for heat level)
- 14.5 oz diced tomatoes with green chiles
- 1 lb ground chicken (93% lean for lower fat)
- 1/4 tsp garlic powder
Step 1: Prepare Mise en Place and Brown the Chicken
- 1 lb ground chicken
- 1 small onion
Dice the onion into small, uniform 1/2-inch pieces and set aside.
In a large skillet over medium-high heat, brown the ground chicken, breaking it apart with a spoon as it cooks, until no pink remains and the meat is lightly golden (about 5-7 minutes).
This step develops deeper flavor through browning rather than simply cooking the chicken through.
Once cooked, transfer the chicken to a plate and set aside.
Step 2: Combine Spices and Build the Base
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
In a small bowl, whisk together the cumin, chili powder, salt, cayenne pepper, and garlic powder.
I prefer to use freshly ground chili powder when possible since the flavor is noticeably more vibrant than pre-ground versions.
This ensures the spices are evenly distributed throughout the chili rather than settling to the bottom of the crockpot.
Step 3: Layer Ingredients in the Crockpot
- cooked ground chicken from Step 1
- 15 oz kidney beans
- 14.5 oz diced tomatoes
- 14.5 oz diced tomatoes with green chiles
- diced onion from Step 1
- spice mixture from Step 2
Transfer the browned chicken from Step 1 to your crockpot.
Add the drained and rinsed kidney beans, both cans of diced tomatoes (including the can with green chiles), the diced onion from Step 1, and the spice mixture from Step 2.
Stir everything together thoroughly until well combined, ensuring the spices are evenly distributed throughout.
Step 4: Slow Cook and Finish
Cover the crockpot and cook on high for 4 hours.
The low and slow cooking allows the flavors to meld beautifully and the beans to soften completely.
I like to give it a quick stir about halfway through cooking if you’re around, though it’s not necessary.
The chili is ready when it reaches a rich, deep color and the flavors have fully developed.
Satisfying Zero Point Chili in the Crockpot
Ingredients
- 1 tsp ground cumin
- 14.5 oz diced tomatoes (I use Hunt's for consistent texture)
- 15 oz kidney beans (or 1 can, drained and rinsed)
- 1 small onion (finely diced, about 1/2-inch pieces)
- 1 tbsp chili powder (freshly ground preferred for more flavor)
- 1 tsp salt
- 1/4 tsp cayenne pepper (adjust to taste for heat level)
- 14.5 oz diced tomatoes with green chiles
- 1 lb ground chicken (93% lean for lower fat)
- 1/4 tsp garlic powder
Instructions
- Dice the onion into small, uniform 1/2-inch pieces and set aside. In a large skillet over medium-high heat, brown the ground chicken, breaking it apart with a spoon as it cooks, until no pink remains and the meat is lightly golden (about 5-7 minutes). This step develops deeper flavor through browning rather than simply cooking the chicken through. Once cooked, transfer the chicken to a plate and set aside.
- In a small bowl, whisk together the cumin, chili powder, salt, cayenne pepper, and garlic powder. I prefer to use freshly ground chili powder when possible since the flavor is noticeably more vibrant than pre-ground versions. This ensures the spices are evenly distributed throughout the chili rather than settling to the bottom of the crockpot.
- Transfer the browned chicken from Step 1 to your crockpot. Add the drained and rinsed kidney beans, both cans of diced tomatoes (including the can with green chiles), the diced onion from Step 1, and the spice mixture from Step 2. Stir everything together thoroughly until well combined, ensuring the spices are evenly distributed throughout.
- Cover the crockpot and cook on high for 4 hours. The low and slow cooking allows the flavors to meld beautifully and the beans to soften completely. I like to give it a quick stir about halfway through cooking if you're around, though it's not necessary. The chili is ready when it reaches a rich, deep color and the flavors have fully developed.
