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Slow Cooker Protein Chili

Flavorful Slow Cooker Protein Chili for Cozy Nights

This Slow Cooker Protein Chili is the ultimate comfort food, packed with 39 grams of protein per serving, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 25 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Can substitute with coconut or avocado oil.
  • 1.5 lbs Lean Ground Beef (5% fat) Can substitute with ground turkey or chicken.
  • 1 Yellow Onion, chopped Can substitute with shallots or leeks.
  • 5 cloves Garlic, minced Convenient to use garlic flakes if desired.
  • 1 Red Bell Pepper, diced Any color bell pepper can be used.
  • 1 tablespoon Chili Powder Chipotle powder can be used for a smokier flavor.
  • 2 tablespoons Unsweetened Cocoa Powder Essential for balancing flavors.
  • 1 tablespoon Cumin
  • 1 tablespoon Paprika Smoked paprika enhances the flavor.
  • 1 tablespoon Dried Oregano
For the Liquids and Tomatoes
  • 0.25 cup Beef Broth, low sodium Can substitute with chicken or vegetable broth.
  • 1 can (28 oz) Fire-Roasted Tomatoes Regular canned tomatoes can be used.
  • 1 can (15 oz) Crushed Tomatoes Tomato puree is a great alternative.
  • 1 can (4 oz) Green Chiles Can substitute with jalapeños for more spice.
For the Beans and Veggies
  • 1 can (15 oz) Black Beans, drained and rinsed Pinto beans or chickpeas can be used.
  • 1 can (15 oz) Kidney Beans, drained and rinsed Can use red beans or cannellini beans.
  • 1 can (15 oz) Sweet Kernel Corn, drained and rinsed Fresh or frozen corn can also be used.
For Seasoning and Toppings
  • Salt and Pepper Adjust to taste.
  • 1 Avocado, sliced Guacamole works as a substitute.
  • 6 tablespoons Sour Cream Greek yogurt is a good alternative.
  • 1 Green Onion, chopped For garnish.

Equipment

  • Slow Cooker

Method
 

Step-By-Step Instructions
  1. Brown the Meat: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1 ½ lbs of lean ground beef and cook for about 5-6 minutes until browned. Drain excess fat.
  2. Sauté the Vegetables: In the skillet, reduce heat to medium and add chopped onion, minced garlic, and diced red bell pepper. Sauté for 3-5 minutes until onions are translucent.
  3. Combine Ingredients in the Slow Cooker: Transfer beef and veggies to the slow cooker. Add spices and mix well.
  4. Add the Liquids and Tomatoes: Pour in beef broth and add tomatoes and green chiles. Stir gently to combine.
  5. Incorporate the Beans and Corn: Add drained black beans, kidney beans, and corn. Fold gently into the mixture.
  6. Set the Slow Cooker: Cover and cook on high for 3-4 hours or low for 6-8 hours. Adjust lid for steam if necessary.
  7. Adjust Thickness and Serve: Check consistency; add more broth if too thick. Serve topped with avocado, sour cream, and green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 39gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 4mg

Notes

This recipe is perfect for meal prep and can be stored for 3-4 days in the fridge or frozen for up to 3 months.

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