High Protein Chili has been my go-to comfort food for years. Growing up, chilly evenings called for a warm bowl of chili, and my family always gathered around the table to enjoy it. The aroma of spices and simmering beans fills the air, making it a dish that not only warms the stomach but also the heart. I love how versatile this chili recipe high in protein can be, catering to different diets and preferences. Whether you’re looking for a post-workout meal or a healthy dinner option, this chili fits the bill perfectly. Let’s get cooking!
Why You’ll Love This High Protein Chili
- Packed with protein-rich chili ingredients to fuel your day.
- Quick and easy to prepare, perfect for busy weeknights.
- Budget-friendly, using simple ingredients you likely have at home.
- Healthy chili with protein that satisfies cravings without guilt.
- Family-friendly meal that even the kids will love!
- Can be customized with your favorite spices or veggies.
Ingredients for High Protein Chili
Here’s everything you need for this hearty chili with extra protein:
- 1 tablespoon olive oil – for sautéing vegetables
- 1 medium yellow onion, chopped – adds sweetness
- 1 bell pepper, chopped – adds crunch and color
- 3 garlic cloves, minced – adds aromatic flavor
- 1 pound ground turkey or lean ground beef – the base protein source
- 2 tablespoons chili powder – for that signature chili flavor
- 1 teaspoon cumin – adds warmth and depth
- 1 teaspoon paprika – for a touch of smokiness
- 1 teaspoon dried oregano – enhances flavor
- 1 teaspoon salt – to season
- 1/2 teaspoon black pepper – for a little kick
- 1 can (15 oz) diced tomatoes with juices – base of the chili
- 2 tablespoons tomato paste – thickens the chili
- 1 can (15 oz) kidney beans, drained and rinsed – adds fiber and protein
- 1 can (15 oz) black beans, drained and rinsed – adds heartiness
- 1 cup low sodium chicken broth or water – to adjust consistency
How to Make High Protein Chili
- Step 1: Heat olive oil in a large pot over medium heat. Sauté chopped onion and bell pepper until soft, about 5 minutes. Add minced garlic and cook for 1 more minute.
- Step 2: Add the ground turkey or beef. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Step 3: Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Let the spices bloom for 1 minute.
- Step 4: Add diced tomatoes, tomato paste, kidney beans, black beans, and chicken broth. Stir well and bring to a simmer.
- Step 5: Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
- Step 6: Taste and adjust seasoning. Simmer longer for thicker chili, or spice it up with jalapeño or cayenne if desired.
- Step 7: Serve hot with toppings like shredded cheese, avocado, or Greek yogurt.
Pro Tips for the Best High Protein Chili
These tricks guarantee success every time:
- Use fresh ingredients to enhance flavor.
- Let the chili sit for a day for flavors to meld.
- Experiment with different beans or add corn for sweetness.
What’s the secret to perfect High Protein Chili?
The key is to let the spices bloom in the oil before adding liquids. This enhances the flavor immensely, making your chili unforgettable!
Can I make High Protein Chili ahead of time?
Absolutely! Make it a day in advance and let it cool before refrigerating. The flavors will deepen overnight, and it reheats beautifully.
How do I avoid common mistakes with High Protein Chili?
Be cautious not to overcook the beans; they should be tender but not mushy. Also, taste as you go to adjust the seasoning perfectly!
Best Ways to Serve High Protein Chili
For a complete meal, serve your high protein vegetarian chili with cornbread or over a bed of rice. Toppings like fresh cilantro, diced onions, and jalapeños can add extra flavor and texture. You can even create a chili bar with various toppings for a fun family dinner!
Nutrition Facts for High Protein Chili
Per serving (recipe makes 6 servings):
- Calories: 330
- Protein: 28g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 10g
- Sugar: 3g
- Sodium: 400mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat High Protein Chili
Let your chili cool completely before transferring it to airtight containers. Store in the fridge for 3-4 days or freeze for up to 3 months. To reheat, simply warm on the stove or in the microwave, adding a splash of water if it thickens too much.
Frequently Asked Questions About High Protein Chili
Can I freeze high protein chili?
Yes! Portion it out in freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
What can I use instead of ground turkey?
Feel free to substitute with ground chicken, beef, or even a plant-based meat alternative for a vegetarian option.
Is high protein chili suitable for meal prep?
Absolutely! It’s perfect for meal prep as it stores well and tastes even better the next day.
How do I spice up my high protein chili?
Add chopped jalapeños, cayenne pepper, or a dash of hot sauce for an extra kick!
Variations of High Protein Chili You Can Try
Switch it up by trying a high protein turkey chili or a low-carb high protein chili using cauliflower instead of beans. You can also make it smoky by adding chipotle peppers or sweet with some corn. The possibilities are endless!
Print
High Protein Chili: 7 Comforting Benefits to Enjoy
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: High Protein
Description
This high protein chili recipe is a hearty, nutritious dinner packed with lean ground meat, beans, and spices. Ideal for meal prep, this easy chili is perfect for cozy nights and post-workout fuel. A great protein-rich comfort food with simple ingredients and big flavor.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 1 pound ground turkey or lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 oz) diced tomatoes with juices
- 2 tablespoons tomato paste
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup low sodium chicken broth or water
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion and bell pepper until soft, about 5 minutes. Add minced garlic and cook for 1 more minute.
- Add the ground turkey or beef. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Let the spices bloom for 1 minute.
- Add diced tomatoes, tomato paste, kidney beans, black beans, and chicken broth. Stir well and bring to a simmer.
- Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
- Taste and adjust seasoning. Simmer longer for thicker chili, or spice it up with jalapeño or cayenne if desired.
- Serve hot with toppings like shredded cheese, avocado, or Greek yogurt.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg
