Simple Zero Point Chili in the Crockpot

Here is my favorite zero point chili recipe, made easy in the crockpot with ground chicken, kidney beans, tomatoes with green chiles, and a simple blend of chili powder, cumin, and cayenne pepper.

This chili has become my go-to weeknight dinner when I want something hearty and filling without any guilt. I love that I can toss everything in the crockpot in the morning and come home to a warm, comforting meal that the whole family actually enjoys.

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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 refrigerated meat section at 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 specify “ground chicken breast” if the fat percentage isn’t clearly marked. Since this is such lean meat, it can dry out easily, but cooking it low and slow in the crockpot with all those tomatoes and beans will keep everything nice and moist.

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Options for Substitutions

This chili recipe is pretty forgiving, so here are some swaps you can make based on what you have:

• 99% fat free ground chicken: You can use 99% fat free ground turkey instead, which will keep it just as lean. Regular ground chicken or turkey works too, though you may want to drain any excess fat after browning.
• Kidney beans: Black beans, pinto beans, or a mix of different beans all work great in chili. You can even use two cans of beans if you want a heartier, more filling meal.
• Diced tomatoes with green chiles: If you can’t find this combo, just use regular diced tomatoes and add a 4 oz can of diced green chiles separately. Or use a can of Rotel for similar flavor.
• Cayenne pepper: Skip this if you’re sensitive to heat, or add more if you like things spicy. You could also use red pepper flakes instead – start with 1/8 teaspoon and adjust to taste.
• Fresh onion: In a pinch, you can use 1 tablespoon of onion powder instead of fresh onion, though fresh does give better texture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot chili with lean ground chicken is adding the meat raw without browning it first, which can result in a grainy texture and less flavor – take 5 minutes to brown it in a skillet before adding it to the crockpot for better results.

Another common error is cooking the chili on high heat for too long, which can make the chicken dry and tough, so stick to low heat for 6-8 hours or high for 3-4 hours max.

Since 99% fat free chicken releases very little fat, your chili might end up watery if you don’t drain the diced tomatoes or let it cook uncovered for the last 30 minutes to thicken up.

Finally, resist the urge to skip the spices or reduce them – lean chicken needs that flavor boost from the chili powder, cumin, and cayenne to make your chili taste rich and satisfying.

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What to Serve With Chili?

This zero point chili is hearty enough to eat on its own, but I love serving it with some classic toppings that let everyone customize their bowl. A dollop of fat-free Greek yogurt (instead of sour cream), some diced red onions, fresh cilantro, and a squeeze of lime juice really brighten up each bite. If you’re not worried about keeping it zero points, shredded cheese and baked tortilla chips are always a hit for scooping. For a complete meal, serve it alongside a simple side salad or over a baked sweet potato for something a little different.

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.

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.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 70-80 g
• Fat: 8-12 g
• Carbohydrates: 105-120 g

Ingredients

• 1/4 tsp cayenne pepper (adjust to taste for spice level)
• 14.5 oz diced tomatoes with green chiles
• 1 tbsp chili powder (freshly ground preferred for more flavor)
• 14.5 oz diced tomatoes (I use Hunt’s or Muir Glen)
• 1 lb ground chicken (93/7 lean preferred for lower fat)
• 1 small onion (diced into 1/4-inch pieces)
• 15 oz kidney beans (drained and rinsed)
• 1 tsp salt
• 1/4 tsp garlic powder
• 1 tsp cumin

Step 1: Prepare Mise en Place and Brown the Chicken

• 1 lb ground chicken
• 1 small onion

Dice the onion into 1/4-inch pieces and set aside.

Heat a large skillet over medium-high heat and add the ground chicken, breaking it apart with a spoon as it cooks.

Cook for 5-7 minutes until the chicken is fully cooked through with no pink remaining and has begun to brown slightly.

This browning step builds flavor through the Maillard reaction, which is crucial for depth even in a slow-cooked dish.

Drain any excess fat from the cooked chicken if needed.

Step 2: Combine All Ingredients in the Crockpot

• cooked chicken from Step 1
• diced onion from Step 1
• 14.5 oz diced tomatoes with green chiles
• 14.5 oz diced tomatoes
• 15 oz kidney beans
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper

Transfer the cooked chicken from Step 1 to your crockpot along with the diced onion.

Add both cans of diced tomatoes (regular and with green chiles), the drained and rinsed kidney beans, and all the dry spices: chili powder, cumin, salt, garlic powder, and cayenne pepper.

I like to add the spices gradually and taste as I go—you can always add more cayenne if you prefer extra heat, but you can’t remove it once it’s in.

Stir everything together thoroughly to distribute the spices evenly throughout the mixture.

Step 3: Slow Cook on High Until Flavors Meld

• chili mixture from Step 2

Cover the crockpot and cook on high for 4 hours.

The long, gentle cooking allows the spices to fully infuse into the liquid and the flavors to deepen and meld together.

I recommend stirring once at the 2-hour mark to ensure even cooking, though this isn’t absolutely necessary.

The chili is ready when it’s hot throughout and the flavors have become rich and cohesive.

Simple Zero Point Chili in the Crockpot

Delicious Simple Zero Point Chili in the Crockpot recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 4 hours hrs 12 minutes mins

Servings 5 servings

Calories 800 kcal

Ingredients

  

• 1/4 tsp cayenne pepper (adjust to taste for spice level)
• 14.5 oz diced tomatoes with green chiles
• 1 tbsp chili powder (freshly ground preferred for more flavor)
• 14.5 oz diced tomatoes (I use Hunt's or Muir Glen)
• 1 lb ground chicken (93/7 lean preferred for lower fat)
• 1 small onion (diced into 1/4-inch pieces)
• 15 oz kidney beans (drained and rinsed)
• 1 tsp salt
• 1/4 tsp garlic powder
• 1 tsp cumin

Instructions

 

• Dice the onion into 1/4-inch pieces and set aside. Heat a large skillet over medium-high heat and add the ground chicken, breaking it apart with a spoon as it cooks. Cook for 5-7 minutes until the chicken is fully cooked through with no pink remaining and has begun to brown slightly. This browning step builds flavor through the Maillard reaction, which is crucial for depth even in a slow-cooked dish. Drain any excess fat from the cooked chicken if needed.
• Transfer the cooked chicken from Step 1 to your crockpot along with the diced onion. Add both cans of diced tomatoes (regular and with green chiles), the drained and rinsed kidney beans, and all the dry spices: chili powder, cumin, salt, garlic powder, and cayenne pepper. I like to add the spices gradually and taste as I go—you can always add more cayenne if you prefer extra heat, but you can't remove it once it's in. Stir everything together thoroughly to distribute the spices evenly throughout the mixture.
• Cover the crockpot and cook on high for 4 hours. The long, gentle cooking allows the spices to fully infuse into the liquid and the flavors to deepen and meld together. I recommend stirring once at the 2-hour mark to ensure even cooking, though this isn't absolutely necessary. The chili is ready when it's hot throughout and the flavors have become rich and cohesive.