
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.

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.

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.