Description
This high protein chili recipe is the perfect cozy, one-pot meal loaded with lean ground beef, kidney beans, bold spices, and hearty tomato base. Great for meal prep, game day, or weeknight dinners, it’s comforting, nutritious, and packed with flavor.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 pound lean ground beef
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 can (15 oz) diced tomatoes
2 tablespoons tomato paste
1 can (15 oz) kidney beans, drained and rinsed
1½ cups beef broth
Instructions
1. Heat olive oil in a large Dutch oven over medium heat.
2. Sauté chopped onion, garlic, and bell peppers until softened.
3. Add ground beef, breaking it apart, and cook until browned.
4. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper; cook for 1 minute.
5. Add diced tomatoes with juice, tomato paste, and kidney beans; stir to combine.
6. Pour in beef broth and bring the mixture to a boil.
7. Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally.
8. Adjust seasoning to taste.
9. Serve hot with toppings like cheese, sour cream, and cilantro.
Notes
Let the chili sit for 5–10 minutes after cooking for a thicker texture.
For extra heat, add diced jalapeños or red pepper flakes.
This recipe is freezer-friendly—make a double batch and store for later.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 55mg