Slow Cooker Protein Chili
This high-protein chili is packed with lean ground beef, beans, and bold spices for a delicious and nutritious dish. It is high protein, gluten free and dairy free.
Servings: 6 bowls
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
Serving: 1 bowl (20 oz) | Calories: 471kcal | Carbohydrates: 50g | Protein: 39g | Fat: 15g | Saturated Fat: 4.3g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 7.3g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 846mg | Potassium: 1688.2mg | Fiber: 17g | Sugar: 12g | Calcium: 172mg | Iron: 9.3mg