Slow-Cooker Butternut Black Bean Chili  by Hungry Girl

1/8th of recipe (about 1 heaping cup): 173 calories, 0.5g total fat (0g sat fat), 532mg sodium, 35g carbs, 9g fiber, 8.5g sugars, 8g protein

Freestyle™ SmartPoints® value 0*

Prep:15 minutes
Cook: 3 - 4 hours on high or 7 - 8 hours on low


One 14.5-oz. can fire-roasted tomatoes (not drained)

2 1/2 cups canned crushed tomatoes

2 tsp. chopped garlic

2 tsp. chili powder

1 1/2 tsp. ground cumin

1/8 tsp. salt

Two 15-oz. cans black beans, drained and rinsed

4 cups peeled butternut squash, cut into bite-sized pieces (about 3/4 of a medium squash)

1 cup chopped red onion

1 cup chopped red bell pepper

1/4 cup seeded and chopped jalapeño pepper (about 1 medium pepper)

Optional toppings: fresh cilantro, light sour cream


Pour both types of tomatoes into a slow cooker. Add garlic and seasonings. Mix well.

Add remaining ingredients, and gently stir.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened.


HG Tips: Look for pre-cut butternut squash in the produce aisle, or click here for squash-cutting tips. And when handling jalapeños, don't touch your eyes (that pepper juice can sting), and wash your hands well immediately afterward.

Some Great Spots to get Excellent Low Cal Meals:

Skinny Kitchen

Skinny MS

Mini Bell Pepper Pizza Nachos by Hungry Girl

1/2 of recipe: 150 calories, 5g total fat (2.5g sat fat), 473mg sodium, 15.5g carbs, 3.5g fiber, 9g sugars, 11g protein

Freestyle™ SmartPoints® value 2*

Prep:10 minutes
Cook: 15 minutes


12 sweet mini bell peppers (each about 2 1/2 inches long)

1/2 cup canned crushed tomatoes

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. Italian seasoning

1/3 cup shredded part-skim mozzarella cheese

3/4 oz. (about 12 pieces) turkey pepperoni, chopped

Optional topping: sliced black olives


Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Slice off and discard the stem end of each pepper. Remove and discard seeds. Slice each pepper in half lengthwise, and lay them on the baking sheet, cut sides down.

Bake for 5 minutes. Flip pepper halves. Bake until soft, about 5 more minutes.

Meanwhile, in a medium bowl, stir seasonings into crushed tomatoes.

Thoroughly blot excess moisture from pepper halves. Arrange them in the center of the sheet, cut sides up. Top with seasoned tomatoes, cheese, and pepperoni.

Bake until cheese has melted, about 3 minutes.