Description
This high-protein slow cooker chili is a hearty, flavorful meal packed with lean ground beef, beans, and spices. Perfect for those seeking a nutritious, gluten-free, and dairy-free option (depending on toppings). With approximately 39 grams of protein per serving, it’s a satisfying dish for muscle maintenance or a healthy, cozy meal. Customizable for various dietary preferences and meal prep-friendly.
Ingredients
-
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef (5% fat)
- 1 yellow onion, chopped
- 5 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tablespoon chili powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 (28-ounce) can fire-roasted tomatoes
- 1 (15-ounce) can crushed tomatoes
- 1 (4-ounce) can mild chopped green chiles
- 1/4 cup low-sodium beef broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can sweet kernel corn, drained and rinsed
- Salt and pepper to taste
Optional Toppings:
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Chopped green onions
- Shredded cheese
- Cilantro
- Hot sauce
- Crushed tortilla chips
Instructions
- Brown the Beef: In a skillet over medium-high heat, add olive oil and ground beef. Cook for 5-6 minutes, breaking it apart until browned. Drain excess fat if necessary.
- Add Vegetables: Stir in chopped onion, minced garlic, and diced red bell pepper. Cook for an additional 3-5 minutes until the onion becomes translucent.
- Combine Ingredients in Slow Cooker: Transfer the beef mixture to the slow cooker. Add chili powder, cocoa powder, cumin, paprika, dried oregano, and cayenne pepper. Mix well to combine.
- Add Remaining Ingredients: Stir in fire-roasted tomatoes, crushed tomatoes, chopped green chiles, beef broth, black beans, kidney beans, and corn. Season with salt and pepper to taste.
- Cook: Cover and cook on high for 3-4 hours or on low for 6-8 hours. If the chili appears too liquidy, leave the lid slightly ajar during the last hour to allow some liquid to evaporate.
- Serve: Once cooked, serve the chili hot with your choice of toppings.
Notes
- Low-Carb/Keto: Omit the corn and beans; substitute with diced zucchini, mushrooms, or additional bell peppers.
- Vegetarian: Replace ground beef with plant-based crumbles or extra beans such as chickpeas or lentils. Use vegetable broth instead of beef broth.
- Spicy Version: Add more cayenne pepper or diced jalapeños for extra heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 5 hours (depending on slow cooker settings)
- Category: Main Dish, Comfort Food
- Method: Slow Cooker
- Cuisine: American
