Description

This High-Protein Beef Chili is the perfect meal for busy weeknights, meal prep, and fueling your body with high-quality protein. Packed with lean ground beef, fiber-rich beans, fire-roasted tomatoes, and a blend of bold spices, this hearty chili is not only delicious but also an excellent source of essential nutrients. Whether you’re focused on muscle building, weight management, or simply looking for a satisfying, macro-friendly dinner, this protein-rich chili will keep you full and energized.

Ingredients

Scale

Protein & Beans

1.5 lbs extra-lean ground beef (90/10 or 93/7)
1 can (15 oz) low-sodium black beans, drained and rinsed
1 can (15 oz) low-sodium kidney beans, drained and rinsed

Vegetables & Aromatics

1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced

Tomatoes & Liquid

1 can (28 oz) fire-roasted diced tomatoes
1 cup tomato sauce
1 cup low-sodium beef broth
1 cup corn kernels

Spices & Seasonings

2 tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
½ tsp oregano
½ tsp cayenne pepper (adjust for spice level)
½ tsp salt (adjust to taste)
½ tsp black pepper
2 tbsp unsweetened cocoa powder (enhances depth of flavor)

Optional Garnishes

Greek yogurt (protein-packed alternative to sour cream)
Shredded low-fat cheddar cheese
Chopped fresh cilantro
Sliced jalapeños
Diced avocado
Sliced green onions

Instructions

Stovetop Method

Brown the Beef – Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
Sauté the Vegetables – Add the diced onions, bell peppers, and garlic. Sauté for 5-7 minutes until softened.
Toast the Spices – Stir in the chili powder, cumin, smoked paprika, cayenne, oregano, and cocoa powder. Cook for 1-2 minutes to release their flavors.
Add the Tomatoes & Beans – Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the black beans, kidney beans, and corn.
Simmer & Develop Flavor – Reduce heat to low and let the chili simmer for 45-60 minutes, stirring occasionally.
Serve & Enjoy – Let the chili rest for 10 minutes before serving. Garnish with your favorite toppings.

Instant Pot Method

Turn the Instant Pot to Sauté mode. Brown the ground beef, then drain excess fat.
Add the diced onions, peppers, and garlic. Sauté for 3-4 minutes.
Stir in the spices and toast for 1 minute.
Add all remaining ingredients, stir well, and seal the lid.
Cook on high pressure for 20 minutes, then allow a natural pressure release for 10 minutes.
Stir and serve with toppings.

Slow Cooker Method

Brown the ground beef in a skillet, then transfer it to a slow cooker.
Add all remaining ingredients and stir well.
Cook on LOW for 6-8 hours or HIGH for 4 hours.
Stir, adjust seasonings if needed, and serve.

Notes

Make It Spicier: Increase cayenne pepper, add diced jalapeños, or stir in hot sauce.
Lower-Carb Option: Replace beans with extra bell peppers, mushrooms, or zucchini.
Storage: Store in an airtight container in the fridge for 4-5 days or freeze for up to 3 months.
Thicker Chili: Let it simmer longer uncovered or add a tablespoon of tomato paste.
Vegetarian Version: Swap ground beef for lentils, crumbled tofu, or extra beans.

Prep Time: 10 minutes
Cook Time: 45-60 minutes
Category: Main Course
Method: Stovetop, Instant Pot, Slow Cooker
Cuisine: American, Tex-Mex

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 441 kcal
Sugar: 8g
Sodium: 620mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 12g
Protein: 43g
Cholesterol: 65mg

Keywords: high-protein beef chili, bodybuilding chili, meal prep chili, low-fat beef chili, macro-friendly beef dish