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Thick high-protein chili with ground beef, beans, Greek yogurt, avocado, green onions, cilantro, and jalapeño

High-Protein Chili

This thick high-protein chili is a filling meal-prep dinner made with lean ground beef, beans, tomatoes, broth, and warm chili spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 1/2 pounds lean ground beef
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes
  • 1 can crushed tomatoes
  • 1 can kidney beans drained and rinsed
  • 1 can black beans drained and rinsed
  • 1 cup low-sodium beef broth
Spice Blend:
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
Finishers:
  • Greek yogurt
  • chopped green onions
  • avocado
  • shredded cheese
  • fresh cilantro
  • jalapeño slices
  • lime wedges

Equipment

  • 1 Dutch oven or large pot
  • 1 Wooden spoon
  • 1 knife
  • 1 Cutting board
  • 1 measuring cups
  • 1 Measuring spoons
  • 1 can opener

Method
 

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
  3. Add the diced onion and bell pepper and cook for 4 to 5 minutes, until softened.
  4. Stir in the garlic and cook for about 30 seconds, until fragrant.
  5. Add the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using.
  6. Cook the tomato paste and spices for 1 to 2 minutes, stirring constantly.
  7. Add the diced tomatoes, crushed tomatoes, kidney beans, black beans, and beef broth.
  8. Stir well and bring the chili to a gentle simmer.
  9. Reduce the heat and simmer uncovered for 30 to 35 minutes, stirring occasionally, until thick.
  10. Taste and adjust the seasoning or add a small splash of broth if needed.
  11. Serve warm with Greek yogurt, avocado, cheese, green onions, cilantro, jalapeño, or lime.

Notes

Storage:
Store leftover chili in an airtight container in the refrigerator for 4 to 5 days.
Reheating:
Reheat on the stovetop over medium-low heat or microwave in short intervals until hot. Add a small splash of broth if the chili becomes too thick.
Freezing:
Freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal Prep Tip:
Divide the chili into individual containers and keep fresh toppings separate until serving.
Recipe Notes:
Simmer the chili uncovered so excess liquid evaporates and the texture becomes thick. Toasting the tomato paste and spices before adding the liquid gives the chili a deeper flavor.
Protein Note:
Protein will vary depending on the ground beef, beans, toppings, and serving size used.