Slow Cooker Protein Chili

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.