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High Protein Chili

High-Protein Beef and Bean Chili Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 lbs extra-lean ground beef (93% or 95% lean)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 2 (14.5 oz) cans diced fire-roasted tomatoes, with their juices
  • 1 (6 oz) can tomato paste
  • 1½ cups low-sodium beef broth
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • Juice of ½ lime
  • Optional toppings: shredded cheddar, sour cream, chopped cilantro, sliced jalapeño

Method
 

  1. Heat oil in a large pot over medium-high heat. Add ground beef and cook, breaking up, until browned, about 6-8 minutes. Stir in onion and bell pepper; cook until softened, 4-5 minutes. Add garlic and cook 30 seconds.
  2. Reduce heat to medium. Stir in chili powder, cumin, smoked paprika, salt, and pepper; cook 1 minute until fragrant.
  3. Pour in diced tomatoes and tomato paste; stir until paste dissolves. Add beef broth. Bring to a simmer, then reduce heat to low. Partially cover and simmer 20 minutes, stirring occasionally.
  4. Add kidney beans, black beans, and pinto beans. Stir and simmer uncovered 10 minutes until heated through.
  5. Remove from heat, stir in lime juice. Ladle into bowls and top with cheese, sour cream, cilantro, or jalapeños.

Notes

For the thickest texture and best flavor, let the chili sit off the heat for 10 minutes before serving. If it thickens too much during storage, reheat with a splash of broth.