Photo of Slow Cooker Two Bean Chili by WW

Slow Cooker Two Bean Chili

SmartPoints® value per serving
Total Time
8 hr 30 min
30 min
8 hr
We enhanced the flavor of this recipe by roasting the vegetables first and then pureeing part of the chili to thicken it up. The result is wonderful.


Cooking spray

1 spray(s)

Uncooked leek(s)

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

Hungarian pepper(s)

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

Red pepper flakes

½ tsp, or 1 habanero chile, cored, seeded and minced*

Uncooked celery

1 rib(s), large, rib, chopped

Fresh mushroom(s)

2 cup(s), sliced

Garlic clove(s)

2 medium clove(s), minced

Uncooked cauliflower

1 head(s), small, cut into florets (about 4 cups)


15 oz, drained and rinsed

Canned pinto beans

15 oz, drained and rinsed

Dried oregano

½ tsp, crushed

Ground cumin

1 tsp

Chili powder

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Fat free vegetable broth

2½ cup(s), or chicken 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, about 5 minutes.
  2. Spoon mushroom mixture into a 5-quart slow cooker. Add cauliflower, beans, oregano, cumin, chili powder, salt, pepper and broth; stir. Cover and cook on low setting for 7 to 8 hours.
  3. Just before serving, remove 1 cup of beans and vegetables, and about 1/4 cup of liquid. Place in a blender and puree; return to slow cooker and stir to combine. Yields about 1 heaping cup per serving.


*Do not touch seeds with bare hands.