Why You’ll Love This Recipe

High Protein Chili is a hearty, comforting dish packed with lean meat, beans, and vegetables—perfect for meal prep or a filling weeknight dinner. Rich in flavor and loaded with nutrients, this chili provides a satisfying way to fuel your body while enjoying a classic, spicy favorite. It’s ideal for fitness enthusiasts, busy families, or anyone looking to eat more protein without sacrificing taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

lean ground beef or turkeyblack beanskidney beansdiced tomatoesonionbell peppergarlicbeef or chicken brothtomato pastetomato sauceolive oilchili powderground cuminpaprikasalt and pepperoptional: cayenne pepper, corn, jalapeños

directions

Heat olive oil in a large pot over medium heat.

Add chopped onion and bell pepper, sauté until softened.

Add minced garlic and cook for 1 minute until fragrant.

Add ground meat and cook until browned, breaking it apart with a spoon.

Stir in chili powder, cumin, paprika, salt, pepper, and optional cayenne for heat.

Add tomato paste, diced tomatoes, and tomato sauce. Stir well to combine.

Pour in broth and bring to a boil.

Reduce heat and simmer uncovered for 20–30 minutes to allow flavors to blend.

Add drained beans and cook for another 10 minutes.

Taste and adjust seasoning as needed. Optional: stir in corn or jalapeños for extra flavor.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes

Variations

Use ground chicken or plant-based crumbles for different protein sources.
Add quinoa for extra fiber and texture.
Top with Greek yogurt, shredded cheese, or avocado slices.
Serve over rice or with cornbread for a complete meal.
Make it spicier with chipotle peppers or hot sauce.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months.
Reheat on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.
Add a splash of broth or water if it thickens too much during storage.

FAQs

Can I make this chili vegetarian?

Yes, simply replace the meat with more beans, lentils, or plant-based meat alternatives.

Is this chili good for meal prep?

Absolutely, it stores and reheats very well and even tastes better the next day.

How can I make it less spicy?

Skip the cayenne and jalapeños, and use mild chili powder.

Can I cook this in a slow cooker?

Yes, after browning the meat and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

What kind of beans work best?

Black beans and kidney beans are traditional, but you can use pinto or cannellini beans too.

Can I use canned vegetables?

Yes, just be sure to drain and rinse them to reduce sodium content.

Is this recipe gluten-free?

Yes, as long as you check that your broth and seasonings are gluten-free.

How much protein is in a serving?

Approximately 25–30 grams per serving, depending on the meat and beans used.

Can I double the recipe?

Yes, it’s great for batch cooking or feeding a crowd.

What toppings go well with this chili?

Chopped green onions, shredded cheese, Greek yogurt, avocado, or tortilla strips are all great options.

Conclusion

High Protein Chili is a flavor-packed, nutritious meal that’s as versatile as it is delicious. Whether you’re meal-prepping for the week or feeding a hungry family, this chili is sure to satisfy. Packed with protein and customizable to your taste, it’s a recipe worth keeping in your regular rotation.