Weight Watchers changed their plan on December 3rd, so this was my second weigh in after the change. Last week I had a moderate week but this week was great! I lost 3.6 pounds for a total of 84.4! I am now 1.6 pounds away from my new year goal of 200 pounds! It’s so exciting! I really had no idea if I would be successful when I started this journey at the end of February, and so far it has been much better than I ever dreamed! I just have 2 weeks of hard work in front of me to make that goal for the year. Not that I’ll be finished, but it will make me feel good to know that I made that goal.
Speaking of Weight Watchers, part of the changes to their new plan was to add beans and lentils to the list of 0 point foods. I was so excited, because I’ve been craving chili, and with the cold snap we had here last week it was just the right time to make some.
The recipe I used is from Weight Watchers, and you can find it here (even if you aren’t a member). I had to recalculate my points because my canned tomatoes were Italian style and they had more points than the ones in the recipe, but my total was still only 2 points per serving. I also used my crock pot so that I could just turn it on in the morning and have dinner ready by the end of the day (which turned out to be a good plan because I ended up having to run to the office for part of the day).
So other changes I made. I did not cook my lentils before adding them, and I did not saute any of my veggies since they were going into the slow cooker. I just added everything into the crock pot. Since I didn’t precook the lentils, I added a couple of cups or so of chicken stock. It was just enough that the chili wasn’t to dry, but it wasn’t super juicy either. If you wanted it a little more saucy, you could add more broth for cooking. And although I bought cilantro specifically for this recipe, I forgot to add it.
I added the lentils to the crock pot, measured out my spices, and chopped up some red onion, and red pepper.
I added the black beans and tomatoes to the crock pot. Added the onion, red pepper, and spices and gave it a stir, although I did not stir up the lentils from the bottom, because I wanted them to be immersed in liquid during cooking. Then I added the chicken broth and turned it on.
At the end of the day I had a delicious pot of chili, which I served with a dollop of plain, Greek yogurt.
I will warn you, this makes a huge pot of chili. I think I actually got more than the 8 servings it says in the recipe. I ate it for size straight meals (well except for breakfast) before finally getting so sick of it I couldn’t face it for another day. I ended up tossing the remainder into the freezer, so maybe I’ll pull it out in another week or so.
I will definitely make this again, but I will probably halve the recipe. I had to use two smaller cans of black beans anyway, because I couldn’t find a big tin here, so that would work out well for me.