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Slow Cooker Protein Chili Recipe

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4.1 from 67 reviews

  • Author: Alice
  • Total Time: 5 hours 15 minutes to 7 hours 15 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

Slow Cooker Protein Chili is a hearty and flavorful dish made with lean ground meat, beans, tomatoes, and a blend of warming spices. This easy-to-make chili simmers slowly to develop deep, rich flavors, making it perfect for meal prep, busy weeknights, or cozy gatherings. Topped with shredded cheddar and Greek yogurt, this protein-packed chili is both satisfying and nutritious.

Ingredients

Protein and Beans

  • 1 lb lean ground beef or turkey
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed

Vegetables and Aromatics

  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced

Liquids and Broth

  • 1 cup beef or chicken broth

Spices

  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (adjust to taste)

Toppings (optional)

  • 1/2 cup shredded cheddar cheese
  • 1/2 cup Greek yogurt

Instructions

  1. Brown the Meat: Heat a skillet over medium heat and add the lean ground beef or turkey. Cook, breaking the meat into small pieces with a spoon, until browned and fully cooked through. Drain excess fat if necessary.
  2. Transfer to Slow Cooker: Move the browned meat into the slow cooker. This sets the base of your chili for slow simmering.
  3. Add Vegetables and Beans: Add the drained kidney beans, black beans, diced tomatoes, tomato sauce, diced onion, diced bell pepper, and minced garlic to the slow cooker.
  4. Pour in Broth: Pour 1 cup of beef or chicken broth over the ingredients to keep the chili moist and add flavor during cooking.
  5. Season the Chili: Add chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Stir all ingredients thoroughly to evenly distribute spices and flavors.
  6. Cook on Low: Cover the slow cooker and cook on low setting for 5 to 7 hours, or until the vegetables are tender and the chili flavors have melded together.
  7. Final Stir and Adjust Seasoning: Before serving, stir the chili well. Taste and adjust seasoning with additional salt, pepper, or spices as desired.
  8. Serve and Top: Ladle the chili into bowls. Top each serving with shredded cheddar cheese and a dollop of Greek yogurt if desired for extra creaminess and protein.

Notes

  • You can use ground chicken, turkey, lean beef, or bison interchangeably.
  • For a lower-carb version, omit the beans and increase the amount of meat and vegetables.
  • Add extra vegetables like zucchini, mushrooms, or corn for more nutrition.
  • Adjust spiciness with additional cayenne pepper, jalapeños, or hot sauce.
  • Store cooked chili in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat gently on stovetop or microwave to prevent drying out.
  • Chili flavors deepen when left to rest overnight, so it’s great for meal prep.
  • This recipe can also be made in an Instant Pot by browning the meat using the sauté function and pressure cooking with other ingredients.
  • Prep Time: 15 minutes
  • Cook Time: 5 to 7 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://myhomemadecooking.com/slow-cooker-protein-chili-recipe/