Bean High Protein Crockpot Chili

If you ask me, crockpot chili is one of the smartest dinners you can make.

This protein-packed version gives you all the comfort of classic chili with an extra boost that keeps everyone satisfied. Tender beans and ground meat simmer together with warm spices and tomatoes.

It’s made simple by letting your slow cooker do all the work while you go about your day. Just toss everything in and come home to a house that smells incredible.

It’s a filling meal that works great for busy weeknights, perfect when you want something hearty without the fuss.

What Kind of Ground Beef Should I Use?

For this high protein chili, extra lean ground beef (93/7 or 96/4) is your best bet since it keeps the fat content low while still packing in plenty of protein. You could also swap in ground turkey or ground chicken if that’s what you have on hand – both work great in the slow cooker and will give you similar results. If you’re using regular ground beef (80/20), just be sure to drain off any excess fat after browning to keep your chili from getting too greasy. The beauty of slow cooking is that even the leaner cuts will stay tender and flavorful after hours in the crockpot.

Options for Substitutions

This protein-packed chili is pretty forgiving when it comes to swaps and substitutions:

• Extra lean ground beef: You can easily swap this for ground turkey, chicken, or even a mix of ground meats. For a vegetarian version, try crumbled firm tofu, tempeh, or extra beans – just add them in the last hour of cooking.
• Bell pepper: Any color bell pepper works great, or you can use poblano peppers for a bit more heat. Even diced zucchini or celery can work if that’s what you have on hand.
• Fire-roasted tomatoes: Regular diced tomatoes work just fine if you can’t find fire-roasted. You might lose a little smoky flavor, but the chili will still taste great.
• Black beans and kidney beans: Feel free to mix and match with pinto beans, navy beans, or chickpeas. You can also use dried beans – just soak them overnight and add extra cooking time.
• Cocoa powder: This adds richness, but if you don’t have it, you can skip it or add a square of dark chocolate during the last 30 minutes of cooking.
• Green chilis: Canned jalapeños or even fresh diced jalapeños work as substitutes. Start with less and add more to taste since heat levels can vary.
• Corn kernels: Frozen, canned, or fresh corn all work equally well. You can also leave it out completely if you prefer a more traditional chili.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot chili is skipping the browning step for the ground beef – taking those extra few minutes to brown the meat in a pan first creates deeper flavor and prevents you from ending up with gray, bland chunks floating in your chili.

Another common error is adding all the spices at once without letting them bloom, so try toasting your chili powder, cumin, and paprika with the sautéed onions for about 30 seconds before transferring everything to the crockpot.

Don’t add the beans until the last hour of cooking, as they can break down and make your chili mushy if they cook too long, and always drain and rinse canned beans to remove excess sodium and starch.

Finally, resist the urge to lift the lid frequently during cooking – each peek releases heat and can add 15-20 minutes to your cooking time, so trust the process and let your crockpot do its job.

What to Serve With High Protein Chili?

This hearty chili is perfect on its own, but I love serving it with some warm cornbread or crusty dinner rolls for soaking up all those amazing flavors. You can also spoon it over baked sweet potatoes or regular baked potatoes for a filling meal that’s packed with even more protein. For toppings, try shredded cheese, sour cream, chopped green onions, or sliced avocado to balance out the heat from the spices. If you want to stretch it further, serve it over brown rice or quinoa, or use it as a topping for baked tortilla chips to make chili nachos.

Storage Instructions

Refrigerate: This high protein chili actually tastes even better the next day! Store it in the fridge in an airtight container for up to 5 days. The flavors really have time to meld together, making each bowl more delicious than the last.

Freeze: Chili is one of those recipes that’s perfect for freezing in portions. Let it cool completely, then freeze in freezer-safe containers or bags for up to 4 months. I like to freeze it in single-serving portions so I can grab one whenever I need a quick, protein-packed meal.

Reheat: Warm up your chili on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it in 1-minute intervals, stirring between each one. If it seems too thick after storing, just add a splash of beef broth or water to get it back to your preferred consistency.

Preparation Time	10-15 minutes
Cooking Time	180-240 minutes
Total Time	190-255 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 135-150 g
• Fat: 45-55 g
• Carbohydrates: 220-240 g

Ingredients

For the chili base:

• 1 cup tomato sauce
• 1 medium onion (diced into 1/2-inch pieces)
• 15 oz can kidney beans (rinsed and drained well)
• 2 tsp olive oil (I use California Olive Ranch extra virgin)
• 1 cup corn kernels (frozen or fresh)
• 1 1/2 lb ground beef (extra-lean preferred for less grease)
• 28 oz can fire-roasted tomatoes (adds depth of flavor)
• 3 garlic cloves (freshly minced for best flavor)
• 15 oz can black beans (rinsed and drained well)
• 4 oz can chopped green chilis
• 1/4 cup low-sodium beef broth
• 1 bell pepper (diced for even cooking)

For the seasoning blend:

• 1 tsp dried oregano
• 2 tbsp chili powder
• 2 tbsp unsweetened cocoa powder (enhances richness)
• 1/8 to 1/4 tsp cayenne pepper (adjust to desired heat)
• Salt and pepper (to taste, start with 1/2 tsp each)
• 1 tsp paprika
• 1 tbsp ground cumin

Step 1: Brown the Ground Beef

• 2 tsp olive oil
• 1 1/2 lb extra-lean ground beef

Heat 2 teaspoons of olive oil in a large skillet over medium heat.

Add the extra-lean ground beef and cook until it turns brown, breaking it up with a spoon as it cooks.

This should take about 5-6 minutes.

Once browned, drain off any excess fat.

Step 2: Sauté the Vegetables

• 1 medium onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced

Add the diced onion, diced bell pepper, and minced garlic to the skillet with the browned beef.

Continue cooking over medium heat until the vegetables are softened and fragrant, about 4-5 minutes.

Step 3: Combine Ingredients in the Slow Cooker

• browned beef from Step 1
• sautéed vegetables from Step 2
• 28 oz can fire-roasted tomatoes
• 1 cup tomato sauce
• 1 can (4 oz) chopped green chilis
• 1/4 cup low-sodium beef broth (add more for thinner consistency)
• 1 can (15 oz) low-sodium black beans
• 1 can (15 oz) low-sodium kidney beans
• 1 cup corn kernels
• 2 tbsp chili powder
• 2 tbsp unsweetened cocoa powder
• 1 tbsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1/8 to 1/4 tsp cayenne pepper

Transfer the cooked beef and sautéed vegetables from Steps 1 and 2 to your slow cooker.

Add the fire-roasted tomatoes, tomato sauce, chopped green chilis, beef broth, black beans, kidney beans, corn kernels, and all of the spices: chili powder, cocoa powder, cumin, paprika, oregano, and cayenne pepper.

Stir well to combine all ingredients evenly.

I like to give it a little taste at this point—adding a dash more broth if I want it thinner, or leaving it as is for a hearty, chunky chili.

Step 4: Slow Cook the Chili

Set your slow cooker to cook on high for 3-4 hours or on low for 6-8 hours, depending on your schedule.

Let the chili simmer until all the flavors meld together and the beans are creamy.

If you prefer your chili a bit thinner, stir in extra broth as desired.

Step 5: Season and Serve

• salt and pepper, to taste

Once the chili is cooked, taste and season with salt and pepper as needed.

Serve hot, and garnish with your favorite toppings—shredded cheese, chopped green onions, or a dollop of sour cream work really well.

For a little extra depth of flavor, I sometimes add a small squeeze of lime juice just before serving.