Slow Cooker Protein Chili

Featured in Nutritious and Delicious Healthy Recipes.

When cold weather hits, nothing satisfies like a hearty bowl of chili - especially when it's packed with protein. This Slow Cooker Protein Chili delivers an impressive 39g of protein per serving while bringing together classic flavors with a few special touches. The secret ingredient? Unsweetened cocoa powder that adds remarkable depth without any chocolate taste. Lean ground beef provides the foundation, while a trio of beans and fire-roasted tomatoes build layers of texture and flavor. The slow cooker does all the heavy lifting - just brown the meat, sauté the vegetables, then let everything simmer together for hours until the flavors meld perfectly. With minimal hands-on time, you'll have six generous servings of protein-rich, gluten-free comfort food that's even better the next day. Top with avocado slices for healthy fats and a dollop of sour cream for creamy contrast.
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Updated on Fri, 07 Mar 2025 20:48:12 GMT
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This Slow Cooker Protein Chili is a fantastic and fuss-free way to create a comforting, protein-packed meal that's perfect for any occasion. It's packed with lean ground beef, beans, and a medley of flavorful spices and vegetables, making it a satisfying and healthy choice. The slow cooker does all the work, leaving you with a delicious chili that's ready when you are.

Gathering Your Ingredients

  • Lean Ground Beef: Provides a lean protein source. Use 5% fat ground beef for a healthier option.
  • Yellow Onion, Garlic, and Red Bell Pepper: Adds flavor and nutrients to the chili.
  • Chili Powder, Cocoa Powder, Cumin, Paprika, Oregano, and Cayenne Pepper: These spices create a rich and complex flavor profile.
  • Fire-Roasted Tomatoes and Crushed Tomatoes: Forms the base of the chili, adding acidity and depth.
  • Green Chiles: Adds a mild heat and a touch of smokiness.
  • Beef Broth: Provides moisture and enhances the flavor.
  • Black Beans, Kidney Beans, and Sweet Kernel Corn: Adds protein, fiber, and sweetness to the chili.
  • Salt and Pepper: Essential for seasoning.
  • Avocado, Sour Cream (or Greek Yogurt), and Green Onion: Used for toppings, adding creaminess and freshness.
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Cooking Instructions

Browning the Beef:
Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it up with a spoon, until browned. Drain any excess fat.
Sautéing the Vegetables:
Add the chopped onion, minced garlic, and diced red bell pepper to the skillet. Cook for 3-5 minutes, until the onion is translucent.
Transferring to the Slow Cooker:
Transfer the beef and vegetable mixture to the slow cooker. Add all the spices (chili powder, cocoa powder, cumin, paprika, oregano, and cayenne pepper) and mix well.
Adding the Remaining Ingredients:
Pour in the beef broth, kidney beans, black beans, corn, green chiles, fire-roasted tomatoes, and crushed tomatoes. Stir to combine all the ingredients.
Cooking the Chili:
Cook on high for 3-4 hours or on low for 6-8 hours. If the chili is too thick, add more beef broth. If it's too watery, leave the lid slightly open to allow some evaporation.
Serving the Chili:
Ladle the chili into bowls and top with sliced avocado, sour cream (or Greek yogurt), and chopped green onions.

This slow cooker protein chili has become a go-to meal for me, especially during the colder months. It's so easy to prepare, and the flavors are always a hit with my family. I love how versatile it is, and I often experiment with different toppings and sides.

Serving Suggestions

Serve this chili with cornbread, brown rice, cauliflower rice, a fresh salad, air fryer green beans, roasted vegetables, garlic bread, or chips and salsa.

Creative Variations

Use crumbled tofu instead of ground beef for a vegetarian version. Omit the corn and replace it with zucchini, mushrooms, or more bell peppers for a low-carb/keto option. Add other vegetables like diced carrots or celery.

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Storage and Reheating

Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

This slow cooker protein chili is a fantastic and flavorful meal that's perfect for any occasion. I hope you enjoy it as much as I do!

Frequently Asked Questions

→ Can I make this chili on the stovetop instead of a slow cooker?
Yes! Brown the meat and vegetables as directed, then combine everything in a large pot. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, stirring occasionally.
→ Why does the recipe call for cocoa powder?
Unsweetened cocoa powder adds remarkable depth and richness to chili without making it taste like chocolate. It's a traditional ingredient in some regional chili recipes that balances the acidity of the tomatoes.
→ Can I make this chili vegetarian?
Absolutely! Replace the ground beef with an extra can of beans (pinto beans work well) or 2 cups of textured vegetable protein rehydrated in vegetable broth. Use vegetable broth instead of beef broth.
→ How spicy is this chili?
With just 1/8 teaspoon of cayenne pepper, this chili is mildly spicy. For more heat, increase the cayenne pepper or add a diced jalapeño with the bell pepper. For less heat, omit the cayenne entirely.
→ How long does this chili keep in the refrigerator?
This chili keeps well in the refrigerator for up to 4 days. The flavors actually improve after a day, making it perfect for meal prep. It also freezes beautifully for up to 3 months.

High-Protein Slow Cooker Chili

This hearty Slow Cooker Protein Chili combines lean ground beef with beans and bold spices for a satisfying meal that delivers an impressive 39g of protein per serving.

Prep Time
20 Minutes
Cook Time
300 Minutes
Total Time
320 Minutes

Category: Healthy Eating

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (6 bowls)

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Beef

01 1 tbsp olive oil
02 1 1/2 lb lean ground beef mince (5% fat)
03 1 yellow onion, chopped
04 5 garlic cloves, minced
05 1 red bell pepper, diced

→ Chili

06 1 tbsp chili powder
07 2 tbsp unsweetened cocoa powder
08 1 tbsp cumin
09 1 tbsp paprika
10 1 tbsp dried oregano
11 1/8 tsp cayenne pepper
12 1 (28 oz) can fire-roasted tomatoes
13 1 (15 oz) can crushed tomatoes
14 1 (4 oz) can green chiles, mild & chopped
15 1/4 cup low sodium beef broth
16 1 (15 oz) can black beans, drained and rinsed
17 1 (15 oz) can kidney beans, drained and rinsed
18 1 (15 oz) can sweet kernel corn, drained and rinsed
19 Salt and pepper to taste

→ Toppings

20 1 avocado, sliced
21 6 tbsp sour cream
22 Green onion, chopped

Instructions

Step 01

Heat a large skillet over medium-high heat. Add the olive oil and ground beef. Break the meat apart with a wooden spoon and cook for 5-6 minutes until nicely browned. Drain off the excess fat.

Step 02

Add the chopped onion, minced garlic, and diced red bell pepper to the skillet with the beef. Stir and continue cooking for another 3-5 minutes until the onion becomes translucent and soft.

Step 03

Transfer the beef and vegetable mixture to your slow cooker. Add all the remaining chili ingredients: spices, cocoa powder, tomatoes, green chiles, beef broth, beans, and corn. Stir everything well to combine.

Step 04

Cover and cook on high for 3-4 hours or on low for 6-8 hours. If the chili seems too watery toward the end of cooking, leave the lid slightly ajar to let some moisture evaporate. If it's too thick, add a little more beef broth.

Step 05

Ladle the hot chili into bowls and top with sliced avocado, a dollop of sour cream, and a sprinkle of chopped green onions.

Notes

  1. The cocoa powder adds depth and richness without making the chili taste like chocolate.
  2. This chili tastes even better the next day, making it perfect for meal prep.

Tools You'll Need

  • Slow cooker
  • Large skillet
  • Wooden spoon
  • Can opener
  • Measuring spoons and cups

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 471
  • Total Fat: 15 g
  • Total Carbohydrate: 50 g
  • Protein: 39 g