This post may contain affiliate links. Please read our disclosure policy.
Want a hearty, flavor-packed slow cooker meal? Meet your new favorite high-protein dish, which is gluten-free and dairy-free (with the right toppings)!
This high-protein chili offers 39 grams of protein per bowl and only 471 calories.
I always search for comfort food when it’s a cold winter night.
However, most comfort foods are high in calories and fat and low in protein. Not this chili!
Like my cheesy Mexican chicken skillet, it’s packed with lean ground beef and mouthwatering spices. It offers 39 grams of protein, 33 grams of net carbs, and 15 grams of fat, making it a complete and balanced meal.
One of my favorite things about this recipe is that it uses a slow cooker. Add all the ingredients to the slow cooker and let it handle the rest.
Pin this now to find it later
Pin ItThis allows you to sit back, relax, and wait for your delicious (and healthy meal) to be ready to eat.
Ingredients and Substitutes
BEEF
Olive oil (1 tbsp) – You can also use coconut oil or avocado oil.
Lean ground beef mince, 5% fat (1 1/2 lb) – For a lighter version, you can use ground turkey or chicken.
Yellow onion, chopped (1) – If you don’t have yellow onions, you can use shallots or leeks.
Garlic, minced (5 cloves) – If you want to save time while cooking, you can use garlic flakes.
Red bell pepper, diced (1) – Feel free to use green or yellow peppers (or a mix of all of them).
CHILI
Chili powder (1 tbsp) – You can also use chipotle powder.
Unsweetened cocoa powder (2 tbsp) – While it sounds strange, this adds some richness and helps balance the recipe. Don’t skip this important ingredient.
Cumin (1 tbsp)
Paprika (1 tbsp) – You can use smoked paprika to add some smokiness to the meal.
Dried oregano (1 tbsp)
Cayenne pepper (1/8 tsp) – If you don’t use smoked paprika, you can use smoked cayenne pepper. You can play around with the level of heat, you can add more (or less), depending on your preferences.
Fire-roasted tomatoes (1 28 oz can) – I recommend keeping this ingredient, but if you don’t have any, you can use regular canned diced tomatoes.Try adding a few drops of liquid smoke to try to have a similar flavor profile.
Crushed tomatoes (15 oz can) – You can also use tomato puree or blend whole peeled tomatoes.
Green chiles, mild & chopped (1 4 oz can) – If you want to increase the heat in your dish, replace with jalapeños.
Beef broth, low sodium (1/4 cup) – Substitute with low-sodium chicken broth, vegetable broth, or even water with a splash of Worcestershire sauce.
Black beans, drained and rinsed (1 15 oz can) – You can also use pinto beans, chickpeas, or another legume.
Kidney beans, drained and rinsed (1 15 oz can) – Replace with red beans, navy beans, or cannellini beans.
Sweet kernel corn, drained and rinsed (1 15 oz can) – I’ve tried using fresh corn kernels or frozen corn and it boosts the flavor.
Salt and pepper, to taste
TOPPINGS
Avocado, sliced (1) – You can replace it with guacamole.
Sour cream (6 tbsp) – Replace with Greek yogurt to boost the protein intake.
Green onion, chopped
How to Make High-Protein Chili
Step 1. Grab a skillet and place it over medium-high heat. Add the olive oil and the beef mince.
Step 2. Break the mince apart and cook it for roughly 5-6 minutes or until it browns up. Make sure you drain the fat when it’s all cooked.
Step 3. Add the onions, garlic, and red bell peppers.
Step 4. Give everything a good mix and cook for another 3-5 minutes (or until the onions become translucent).
Step 5. Place the beef into the slow cooker. Add all the spices and give it a good mix.
Step 6. Add the beef broth, kidney beans, black beans, corn, green chiles, tomatoes, and crushed tomatoes.
Step 7. Cook on high for 3-4 hours or on low for 6-8 hours. If you see that the chili has too much liquid, leave the lid slightly open for the water to evaporate.
If the chili is too thick, add more beef broth. When it’s ready to eat, serve with avocado slices, sour cream, and green onions.
Pin this now to find it later
Pin ItHow To Modify This Chili?
One of the great things about this recipe is that it’s incredibly versatile! H
- Turn it Low-Carb or Keto: Skip the corn and replace it with diced zucchini, mushrooms, or additional bell peppers.
- Turn it Vegetarian: Swap the ground beef for a plant-based option like crumbled tofu. Make sure you use vegetable broth.
Other Toppings You Can Use
I already mentioned some toppings you can use. Here are some of my other favorite toppings.
- Hot sauce
- Shredded cheese
- Crushed tortilla chips
- Salsa
- Cilantro
What to Serve with Chili
If you love a side, there are multiple side dishes for chili that you can try:
- Cornbread
- Brown rice or cauliflower rice
- Fresh salad
- Air fryer green beans
- Roasted vegetables
- Garlic bread
- Chips and salsa
Storage Tips
Store the leftovers in an airtight container and place it in the fridge for up to 3-4 days.
If you want to keep it for longer, divide it into portions and store them in a freezer-safe container. You can keep it in the fridge for up to 3 months.
When you want to have chili again, thaw it in the fridge overnight and place it on the stove at medium heat (you can also use the microwave, but it can overdry the recipe).
Add a bit of broth if it’s too dry.
Other Ground Beef Recipes
Slow Cooker Protein Chili
3 Cals: 471 Protein: 39 Carbs: 50 Fat: 15
Ingredients
Beef
- 1 tbsp olive oil
- 1 1/2 lb lean ground beef mince 5% fat
- 1 yellow onion chopped
- 5 garlic cloves minced
- 1 red bell pepper diced
Chili
- 1 tbsp chili powder
- 2 tbsp unsweetened cocoa powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/8 tsp cayenne pepper
- 1 28 oz can fire-roasted tomatoes
- 15 oz can crushed tomatoes
- 1 4 oz can green chiles mild & chopped
- 1/4 cup beef broth low sodium
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can sweet kernel corn drained and rinsed
- Salt and pepper to taste
Toppings
- 1 avocado sliced
- 6 tbsp sour cream
- Green onion chopped
Instructions
- Heat a skillet over medium-high heat. Add in the olive oil and beef mince. Break it apart and cook for 5-6 minutes until the beef browns up. Drain the fat.
- Next, add onion, garlic, and red bell pepper. Stir and cook for another 3-5 minutes until the onion is translucent.
- Transfer the beef mixture to the slow cooker. Add the rest of the chili ingredients and mix to combine.
- Cook on high for 3-4 hours or on low for 6-8 hours. If the chili has too much liquid towards the end, slightly open the lid for water to evaporate. If it is too thick, pour in more beef broth.
- Serve in bowls and top up with avocado slices, sour cream, and green onion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
