High Protein Chilli Recipe
320kcal
Ingredients
- 300 g lean ground beef or turkey/chicken
- 1 large onion diced
- 2 bell peppers diced
- 3 cloves garlic minced
- 1 can 400g diced tomatoes
- 2 cups cooked beans kidney, black, or pinto
- ½ cup lentils or quinoa optional for extra protein
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp cayenne pepper
- Salt and black pepper to taste
- Optional toppings: Greek yogurt avocado, low-fat cheese, fresh cilantro
Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Chef’s knife and cutting board
- Measuring cups and spoons
- Optional: slow cooker or Instant Pot for convenience
Method
- Heat the pot over medium heat and brown the lean ground meat. Drain excess fat.
- Add onion, garlic, and bell peppers; sauté until softened.
- Stir in diced tomatoes, beans, and optional lentils/quinoa.
- Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper; stir well.
- Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
- Taste and adjust seasoning. Add a splash of lime or vinegar for brightness if desired.
- Serve hot with optional toppings like Greek yogurt or avocado.
Nutrition
Serving320gCalories320kcalCarbohydrates25gProtein28gFat10gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.1gCholesterol55mgSodium580mgPotassium820mgFiber9gSugar6gVitamin A1IUVitamin C38mgCalcium85mgIron4mg
Notes
- This recipe can be made vegetarian by replacing meat with extra beans or lentils.
- For a high protein low calorie chilli recipe, use lean meat and reduce added oils.
- Perfect for meal prep: store in airtight containers for 4–5 days in the fridge or freeze for up to 3 months.
- Chilli tastes even better the next day as flavors develop.
- Adjust spice levels to your preference.
Tips for the Best High Protein Chilli Recipe
- Use Lean Proteins: Choose lean ground beef, turkey, or chicken to maximize protein while keeping calories lower.
- Boost Plant Protein: Add lentils, quinoa, or extra beans to increase protein and fiber content.
- Simmer Slowly: Let your chilli simmer at low heat for at least 25–30 minutes to deepen flavors.
- Customize Spices: Adjust chili powder, cayenne, or smoked paprika to match your desired heat level.
- Meal Prep Friendly: Make a large batch and store in airtight containers for 4–5 days or freeze for up to 3 months.
- Flavor Enhancers: Add a splash of lime juice, apple cider vinegar, or fresh herbs before serving to brighten flavors.
- Vegetarian Option: Swap meat for tofu, tempeh, or extra beans for a high-protein plant-based version.
- Toppings Matter: Greek yogurt, avocado, and low-fat cheese add protein and flavor without excess calories.
- Fiber Boost: Incorporate extra vegetables like zucchini, mushrooms, or corn for added nutrients.
- Leftover Magic: Chilli tastes even better the next day as flavors meld—perfect for batch cooking.