Photo of Slow Cooker Two Bean Chili by WW

Slow Cooker Two Bean Chili

0 - 2
PersonalPoints™ per serving
Total Time
8 hr 30 min
30 min
8 hr
Our chili is more than an ordinary bowl of soup: We browned the vegetables first to bring out their flavour and pureed part of the solids to thicken it up.


Uncooked leek(s)

1½ medium, or 1 large, white part only, finely chopped

Hungarian pepper(s)

1 pepper(s), cored, seeded and finely chopped (or an Italian pepper)

Red pepper flakes

½ tsp(s), or 1 habanero chile, cored, seeded and minced (do not touch seeds with bare hands)

Uncooked celery

1 stalk(s), large, trimmed and chopped

Fresh mushroom(s)

2 cup(s), sliced

Garlic clove(s)

2 clove(s), large, minced

Uncooked cauliflower

4 cup(s), florets, (1 small head)


15 oz, drained and rinsed

Canned pinto beans

15 oz, drained and rinsed

Dried oregano

½ tsp(s), crushed

Cumin seeds

1 tsp(s)

Chili powder

1 tsp(s)

Black pepper

¼ pinch

Table salt

½ tsp(s)

Fat free chicken broth

2½ cup(s), or vegetable broth


  1. Coat a large nonstick pot with cooking spray. Add leek, Hungarian pepper, red pepper flakes or habanero chile, celery, mushrooms and garlic. Sauté over medium-high heat until golden, stirring frequently, about 5 minutes.
  2. Spoon mushroom mixture into a 5-quart slow cooker. Add cauliflower, beans, oregano, cumin, chili powder, pepper, salt and broth. Cover and cook on low setting for 7 to 8 hours.
  3. Just before serving, remove 1 cup of solids and about 1/4 cup of liquid. Place in blender and puree. Return to slow cooker and stir in. Yields about 1 heaping cup per serving.