Pressure Cooker Chili – 8 Smart Points

Oh my!  This is both the most wonderful AND the most hectic time of the year.  So much decorating, shopping, wrapping and baking to do. Last night I took my 17-year-old son to a Wizards game as one more birthday present.  They actually won!

Now that we are in the midst of a polar blast, I spend most of my days trying to warm up again after my morning 2-mile dog walk.  I despise the cold and the wind together – even through coats, gloves and hats.  So, it is the time to cook dinners that will warm my family up from the inside out.

My husband’s favorite food, literally, is chili.  When we go out to eat, if chili is one of the items on the menu, 9 times out of 10, that is what he orders.  And lucky for him, chili is done within an hour and one-half in an electric pressure cooker, rather than the all-day affair it was in my slow cooker.  So, tonight was a large pot of chili for dinner, and I have 6 individual portions set back to freeze.

Chili does freeze and reheat well, so don’t worry that this makes more than your family might eat in one meal.  It only has 8 Smart Points for a generous 1 1/2 cup serving.  For 1 additional Smart Point, you can top it with shredded cheddar cheese (which is what I did).

I served it with corn bread muffins for the rest of the family, while I skipped them.  My boys love to crumble the corn bread into the bowls and spoon it all up together.


Pressure Cooker Chili - 8 Smart Points

Perfect comfort food for cold winter evenings. Also great for football parties!

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe
Recipe Image


  • 1 pound 90% ground beef
  • 1 pound 93% lean ground turkey
  • 1 onion chopped
  • 2 teaspoons garlic powder
  • 4 tablespoons Chili 3000 (Penzeys spice blend)
  • 1 heaping tablespoon of baking cocoa (must be unsweetened)
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1 (6 ounce) can tomato paste
  • 1 (29 ounce) can tomato sauce
  • 1 can Rotel tomatoes + chile peppers
  • 2 cans Fire Roasted Diced Tomatoes
  • 1 (40 ounce) can Red Kidney Beans - drained
  • 1 (15.5 ounce) can Pinto Beans - drained
  • 1 (15.5 ounce) can Black Beans - drained
  • 3 cups beef broth
  • 1 cup of water
  • Liquid Smoke - optional


  1. Brown the ground beef and turkey. When turkey and beef is no longer pink, drain it and place it back in the pot. Add the chopped onion and sauté until tender.
  2. Mix in the dry spices and sauté another minute to be sure the meat is well seasoned. Add the tomato paste and mix well.
  3. Add the tomato sauce, and all the cans of tomatoes and beans. Stir. Add the beef broth and water.
  4. Lock the lid and set for 30 minutes at high pressure. It will take a while to come to pressure, since there is so much in the pot. Give it 15 minutes of natural release and then use quick release. Add salt and pepper to taste. If you like a smokey flavor (we do), add a teaspoon of liquid smoke and stir.
  5. Yields generous 1 1/2 cup servings.
  6. For only 1 extra Smart Point, top with 1/4 cup shredded cheddar cheese.
Cuisine: American, Weight Watchers, Low Fat | Recipe Type: Chili, Stew


If you don't want to purchase Penzey's Chili seasoning, you can make your own chili seasoning:

1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoons onion powder

1 tablespoon Hungarian paprika

2 teaspoons garlic powder

1 teaspoon dried oregano

1 teaspoon brown sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper 1/8 teaspoon ground cinnamon. Mix these ingredients and store in an airtight container.

1159 cal
3 g
219 g
76 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Leave a Reply

Your email address will not be published. Required fields are marked *