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Bowl of high protein chili garnished with herbs and served with a spoon

High Protein Chili

A hearty and satisfying one-pot chili packed with lean ground beef, spices, beans, and tomatoes, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chili
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup beef broth

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onions and bell peppers, cooking until they begin to soften.
  3. Stir in the garlic, cooking for 1 minute.
  4. Add ground beef to the pot, breaking it up with a spoon. Cook until browned and fully cooked through.
  5. Drain any excess fat if needed. Stir in chili powder, cumin, smoked paprika, salt, and pepper.
  6. Mix well and cook for 2 minutes to intensify the flavors.
  7. Add diced tomatoes (with their juices), black beans, kidney beans, and beef broth. Stir everything together.
  8. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 25–30 minutes, stirring occasionally.
  9. Taste and adjust seasoning if needed. Serve hot in bowls with toppings.

Notes

Don’t skip toasting the garlic—it makes a difference. Leftovers can be stored in the fridge for 4–5 days or frozen for 3 months. Heat before serving.