So something I haven’t shared on social media yet is that I went back on Weight Watchers in January and have finagled my way into a smaller pants size. Combined with what I lost (and kept off) in 2017, I am almost at my pre-baby weight which feels AMAZING. For the first time in ten years I’m not losing for another baby – I’m losing for me – and this time it’s for keeps.

However, that doesn’t mean it’s been easy this time around. The program is different from what I remember (mostly for the better I think) and with three growing (and often picky) boys we are eating a LOT of chili for three very important reasons:

1. It’s all they’ll eat (beside pizza).
2. It’s low in points.
3. It’s crock-pot quick.

#truestory

We started by rotating between Best Chili Ever (which is WAY lower in points on the new program), White Chicken Chili, Costco’s rotisserie chicken, and very plain tacos, but I needed another go-to meal – and so I whipped up a Four Bean Chili based on a zero point (but very bland to my taste) Weight Watchers recipe.

My Four Bean Chili is super delicious, earning it the moniker Second Best Chili Ever by my boys (it really is hard to compete with the Best Chili Ever linked above). It’s also one-point on Weight Watchers by my counting, and also extremely inexpensive. If you’re looking for a tasty, simple go-to meal, look no further friend. This one’s on me :).

What You Need

1 can each of the following:

• Pinto Beans
• Black Beans
• Kidney Beans
• Great Northern Beans
• Corn

2 cans Diced Tomatoes
1 Packet Mild Chili Seasoning
1 cup Ortega Mild Taco Sauce

How to Make It

1. Rinse Corn, Pinto, Black, Kidney, and Great Northern Beans.
2. Place all ingredients into a Crock Pot.
3. Cook on low for 4-5 hours.