High Protein Chili {Kid-friendly, Slow Cooker}

High Protein Chili is a wholesome, hearty meal that’s both kid-friendly and easy to prepare in the slow cooker. Packed with lean meats, beans, and vegetables, this chili offers a balanced dose of protein and flavor without being too spicy, making it perfect for the whole family.

ingredients

this Recipe

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

lean ground beef or ground turkeycanned kidney beans (drained and rinsed)canned black beans (drained and rinsed)canned diced tomatoes (with juice)tomato pastebell pepper (diced)onion (chopped)garlic cloves (minced)corn (fresh, frozen, or canned)low-sodium beef or chicken brothchili powdersmoked paprikaground cuminoreganoolive oilsalt and pepper

directions

In a skillet over medium heat, warm olive oil and sauté the onions and garlic until softened, about 3-4 minutes.

Add the ground meat and cook until browned. Drain excess fat if needed.

Transfer the cooked meat mixture to the slow cooker.

Add kidney beans, black beans, diced tomatoes, tomato paste, bell pepper, corn, and broth.

Season with chili powder, smoked paprika, cumin, oregano, salt, and pepper.

Stir everything together until well combined.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until flavors are well blended and vegetables are tender.

Taste and adjust seasoning if needed before serving.

Serve warm with toppings like shredded cheese, sour cream, or crushed tortilla chips if desired.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 10 minutesCooking time (slow cooker): 6-8 hours on low or 3-4 hours on highTotal time: 6 hours 10 minutes to 8 hours 10 minutes

Variations

Add cooked quinoa or lentils for extra protein and fiber.

Use sweet potatoes or carrots for added natural sweetness.

Skip the beans for a lower-carb version.

Use ground chicken or a plant-based meat substitute.

Stir in baby spinach or kale near the end of cooking for extra greens.

storage/reheating

Store chili in an airtight container in the refrigerator for up to 5 days.Reheat in the microwave or on the stovetop until heated through.This chili freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Is this chili spicy?

No, it’s mild and kid-friendly. You can add hot sauce or chili flakes separately for more heat.

Can I make this vegetarian?

Yes, simply skip the meat and add extra beans, lentils, or a meat alternative.

What kind of beans work best?

Kidney beans and black beans are ideal, but you can use pinto or white beans as substitutes.

Can I cook this on the stovetop?

Yes, simmer all ingredients in a large pot for about 45 minutes, stirring occasionally.

How do I make it thicker?

Mash some of the beans or let it cook uncovered for the last 30 minutes.

Can I use frozen veggies?

Yes, frozen corn and peppers work great in this recipe.

Is this gluten-free?

Yes, as long as all canned ingredients and broth are gluten-free certified.

Can I double the recipe?

Absolutely—use a large slow cooker and adjust cooking time slightly if needed.

Conclusion

High Protein Chili is a family-approved, slow cooker favorite that delivers on both nutrition and flavor. With its flexible ingredients and kid-friendly seasoning, it’s a reliable recipe for busy weeknights, meal prepping, or cozy weekends. Serve it up with your favorite toppings and enjoy a healthy, satisfying bowl every time.

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