High Protein Chili

High Protein Chili is a hearty, flavorful dish packed with lean protein, fiber, and bold spices. Made with a combination of lean ground meat, beans, and nutrient-rich vegetables, this chili is perfect for meal prep, post-workout meals, or a comforting dinner. It’s filling, nutritious, and easy to make—all in one pot!

Why You’ll Love This Recipe

• Protein-packed – Ideal for muscle recovery and keeping you full longer.
• Easy to make – A one-pot meal that requires minimal effort.
• Great for meal prep – Tastes even better the next day!
• Customizable – Adjust the spice level and protein sources to your preference.

Ingredients

this Recipe

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

• Lean ground beef, turkey, or chicken
• Black beans, drained and rinsed
• Kidney beans, drained and rinsed
• Diced tomatoes (canned or fresh)
• Tomato sauce
• Onion, chopped
• Bell peppers, diced
• Garlic, minced
• Chili powder
• Ground cumin
• Smoked paprika
• Cayenne pepper (optional, for extra heat)
• Salt and pepper
• Olive oil
• Low-sodium beef or chicken broth

Directions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and bell peppers, sautéing until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the ground meat and cook until browned, breaking it apart as it cooks. Drain any excess fat if necessary.
4. Stir in the diced tomatoes, tomato sauce, beans, and broth.
5. Add chili powder, cumin, smoked paprika, salt, pepper, and cayenne (if using). Stir well.
6. Bring to a boil, then reduce heat and let simmer for 30-40 minutes, stirring occasionally.
7. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.

Servings and Timing

• Servings: 6-8
• Prep time: 10 minutes
• Cook time: 40 minutes
• Total time: 50 minutes

Variations

• Extra protein boost – Add quinoa or extra lean meat.
• Make it vegetarian – Use lentils or tofu instead of meat.
• Low-carb option – Skip the beans and add more veggies like zucchini or cauliflower.
• Slow cooker method – Cook on low for 6-8 hours or high for 3-4 hours.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stove over medium heat or microwave in 1-minute intervals, stirring between each.

FAQs

What’s the best meat for high-protein chili?

Lean ground beef, turkey, chicken, or even bison are great options.

Can I make this chili without beans?

Yes! Skip the beans and add more meat or vegetables.

How can I make it spicier?

Add cayenne pepper, diced jalapeños, or hot sauce.

What toppings go well with this chili?

Greek yogurt, shredded cheese, avocado, green onions, or crushed tortilla chips.

Can I make this in an Instant Pot?

Yes! Use the sauté function for the meat and veggies, then pressure cook for 10 minutes.

Is this chili gluten-free?

Yes, as long as all ingredients (like broth) are gluten-free.

Can I use fresh tomatoes instead of canned?

Yes! Use about 4-5 fresh tomatoes, chopped.

How can I thicken my chili?

Let it simmer longer, mash some of the beans, or add a tablespoon of tomato paste.

Can I make this dairy-free?

Yes, just avoid cheese or sour cream toppings.

What side dishes pair well with chili?

Cornbread, rice, baked potatoes, or a side salad complement it perfectly.

Conclusion

This High Protein Chili is a delicious, filling meal that’s perfect for meal prep or feeding a crowd. Packed with lean protein, fiber, and bold flavors, it’s a nutritious and satisfying dish for any occasion. Give it a try and enjoy every protein-packed bite!

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