Syn Free Slow Cooker Chilli | Slimming World


This Syn Free Slow Cooker Chilli really is a one pot wonder! Super easy to throw together in the morning and have it ready for dinner time.

Syn Free Slow Cooker Chilli | Slimming World

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Despite popular belief this hearty, all-time classic did not actually originate from Mexico. The exact origins are unknown and as with the Minestrone Soup recipe I posted a few weeks ago, there are many different variations and recipes out there.

This is the recipe I’ve used for as long as I can remember, and the way I make it hasn’t changed in all those years, even after starting on the Slimming World Journey.

Well, maybe just the omission of oil and addition of Frylight. The substitution of regular mince with below 5% fat mince and the addition of a pile of speed foods, but that’s it!

Syn Free Slow Cooker Chilli | Slimming World

This can be done in the slow cooker, in a pan on the stove or in the oven the choice is yours. I prefer to just chuck it in and leave it to do it’s thing for a few hours so I like to use the slow cooker.

If you’re feeling a bit daring you could even use Frylight Infuse Chilli or Garlic instead of regular Frylight.

Then just dish it up with whatever you want, rice, Slimming World Chips, jacket potatoes or even Hasselback potatoes and Tabbouleh Salad.

Syn Free Slow Cooker Chilli | Slimming World

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Speaking of slow cookers, we use an Instant Pot, which is like a slow cooker/pressure cooker hybrid.

If you’ve never heard of the Instant Pot you should go and check it out over on Amazon. Imagine the best Slow Cooker in the world and times that by a hundred. There’s not much that it can’t do!

Syn Free Slow Cooker Chilli | Slimming World

It’s also a pressure cooker, which means you can cook recipes like this in about 30 minutes.

If you’re like me you’ll remember the slow cookers of old that would splutter and rock, and make all sorts of scary noises! None of that with the Instant Pot – just set the time, close the lid and go. It even keeps your food warm once it’s finished cooking?!

Syn Free Slow Cooker Chilli | Slimming World

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Olive Oil flavours are ideal for this Syn Free Slow Cooker Chilli recipe.

Frylight Find Out More

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Syn Free Slow Cooker Chilli

Votes: 88
Rating: 3.48
Rate this recipe!


Prep Time

Cooking Time

portions 10 minutes 4 hours



Slimming World 

253kcal 3

Smart Points (Flex/Freestyle)



Per portions Per portions Per portions
Suitable For Freezing icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
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  1. If you have a slow cooker that has a sauté function spray with some Frylight, allow to heat up and add the onions, garlic, chopped chilli, carrots and peppers. If your slow cooker doesn't have this function sauté the veg in a large frying pan
  2. When the veg starts to soften add the mince and cook until it starts to brown
  3. Stir in the chilli powder, worcestershire sauce, Italian herbs and cook for another minute or so
  4. Add the tomato puree and chopped tomatoes, stir well
  5. Pour in the made up stock, then throw in the remaining veg and stir
  6. If you're using the saute function on your slow cooker, turn it to slow cook put the lid on and leave it for 3 or so hours (on medium to high). If you're using a pan transfer it to your slow cooker and cook for about 3 hours (on medium to high)
  7. After 3 hours taste, add a few drops of hot sauce and Bovril if you're using it and some more chilli if it's not hot enough. Add the washed and drained kidney beans and adjust the seasoning if required.
  8. Allow to cook for another hour or so, then serve with whatever you fancy, we had ours with some Hasselback Potatoes and Tabbouleh Salad

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

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  1. well off to make this ready for tomorrow night evening meal. I actually have all the ingredients in so that’s me happy

    1. Hi Karen,

      We love slow cooker recipes. Just chuck it all in and leave it to do it’s thing. Hope you enjoy it, it’s one of my favourites!

  2. If using your Instant Pot as a pressure cooker, what would the setting & cooking time be? Many thanks, Marian

    1. Yes it can! Just brown the mince, then set aside. Deglaze with some beef stock and cook on hi pressure for 10 minutes NPR.

  3. OMG I used this recipe tonight, I didn’t use the slow cooker `I cooked it in the hob, I had to make 2 minor changes I only had kidney beans in chilli sauce and I never had any bovril so I used a Knorr beef stock pot, but I have to say its the best chilli recipe I’ve made….delicious, thank you for this re pie 😋😋

  4. How do you make the couscous alongside it? It looks amazing! Making the chilli tonight but would love to know how the couscous has been done x

    1. Hi Bernie
      It’s really down to personal preference. Red chillies will generally be more mellow, whereas green ones will have a sharper and often hotter character.

    1. Hi Shaun
      You would need ensure that you cook the meat through completely, rather than just browning it off. I’d probably do the meat in one pan and remaining ingredients separately. Allow to cool and store in fridge until you’re ready to start slow cooking.

  5. Could you just bing it all in the slow cooker without sautéing the veg etc first? Looking at doing this tomorrow but very short on time, love a chuck it all in kinda recipe, would be cooking all day while I’m at work so would be cooked through anyway. Tia

    1. Hi Avril
      Sautéing the mince and veg prior to slow cooking will give a better flavour and colour to the finished dish. Having said that, I’ve done the ‘chuck it all in’ method with a very similar recipe that I cobbled together and it worked out okay!

  6. Want to give this recipe a go. I’ve done chilli in slow cooker before and it’s always come out a bit runny and watery does this come out like this too?

    1. Hi Clare
      I’ve always been happy with the final result, but if you think it’s looking a little too runny, whack the heat up and cook with the lid off for 30 mins to an hour to reduce the liquid. 🙂

  7. I have a recipe where all you fry is the meat and then you put everything else in -including the kidney beans – and eave it on slow for 7 hours. Why do you only add the ebans for the last hour- making it not great if you want to come home to a cooked meal?
    Im also tempted to not fry the meat as I dont have time for that before I go to work, but so far have used it a the weekend only so I can do that.

    1. Hi Anne
      Frying the meat off first gives a better colour and flavour to the finished dish. The beans have a tendency to catch on the bottom of the dish if added for the full cooking time, so we prefer not to. If it’s easier for you to do it that way you can.
      This recipe is brilliant for batch cooking in advance, so you can make it and freeze portions for convenience too. 🙂

    1. Hi Emma
      Just brown the mince, then set aside. Deglaze with some beef stock, add the other ingredients and cook on high pressure for 10 minutes NPR.

  8. Recently tried the instant pot as slow cooker (on one of your recipes – caciatore chicken)
    Found it really cooler than my crock pot
    Upped setting and recooked
    Took ages and chicken still not fall off bone
    then did pressure cook – although got burn notice
    Do you find instant pot slow cooker temperatures lower than normal slow cooker?
    Lots on instant pot facebook page said the same

    1. Hi Ian
      Primarily, I use my Instant Pot in the pressure cooker mode. I have used it in slow cooker mode a couple of times, but I tend to leave it on for longer than the recipes state, so I haven’t found lower temps an issue. I gather that some people have had issues, though. It may be worth contacting Instant Pot for further information. Thanks for getting in touch!

  9. Well it’s in the slow cooker now to cook on low overnight. Ididn’t have bovril so thought I would try using marmite. Also I added an oxo red wine pot, which I believe are free on SW. will report back tomorrow.
    Keep up the good work pince of nom- I love your recipes. Ordered the new book and can’t wait x

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!