High-Protein Slow Cooker Chili (Print Version)
# 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:
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.
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.
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.
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.
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:
01 -
The cocoa powder adds depth and richness without making the chili taste like chocolate.
02 -
This chili tastes even better the next day, making it perfect for meal prep.