High Protein Chili Recipe {Kid-friendly, Slow Cooker}

This hearty High Protein Chili is the kind of slow cooker magic every busy home cook dreams of. Packed with lean protein, fiber-rich beans, and warm spices, it’s a comfort food classic that also happens to be incredibly nutritious. And the best part? It’s kid-approved, which means no battles at the dinner table. Let the slow cooker do all the heavy lifting while you sit back and enjoy the rich, savory aroma filling your kitchen.

Why You’ll Love This Recipe

• Set It and Forget It: The slow cooker takes care of everything. Just toss in the ingredients, and come back to a ready-to-serve meal.
• High Protein, High Flavor: Between the ground turkey or beef, beans, and optional lentils or quinoa, this chili is a protein powerhouse with layers of bold, cozy flavors.
• Kid-Friendly: Mild seasoning and a smooth texture make it perfect for little ones. Add toppings like shredded cheese or tortilla chips to make it extra fun.
• Versatile and Make-Ahead Friendly: This chili stores beautifully, making it great for meal prep or freezing in batches.

Ingredients You’ll Need

Here’s what you’ll need to create this protein-packed, family-approved chili:

• Ground turkey or lean ground beef: The primary protein source that makes this chili satisfying and hearty. Turkey gives a lighter flavor, while beef adds a richer depth.
• Kidney beans and black beans: These are not only full of plant-based protein but also add great texture and bulk to the chili.
• Diced tomatoes with juice: Brings acidity and a juicy base for the chili to simmer in.
• Tomato paste: Adds concentrated tomato flavor and thickens the chili.
• Onion and garlic: Essential aromatics that lay the foundation of flavor. Finely chop them for a smoother texture that picky eaters won’t even notice.
• Bell pepper: Adds a touch of natural sweetness and extra nutrients. Choose red or yellow for a milder, kid-friendly taste.
• Mild chili powder and cumin: These warm spices give the chili its signature flavor without too much heat.
• Paprika and oregano: For depth and a slight smokiness. Smoked paprika works wonderfully here.
• Optional cooked quinoa or lentils: Boost the protein content even more and add a subtle nutty texture.
• Low sodium chicken or vegetable broth: Keeps the chili moist and helps it simmer perfectly in the slow cooker.

Variations

Want to switch it up? Here are a few fun and flavorful ways to customize your chili:

• Spicy Version: Add jalapeños, crushed red pepper flakes, or a dash of hot sauce to turn up the heat.
• Vegetarian Option: Skip the meat and double the beans or add lentils, quinoa, or even tofu crumbles.
• Different Proteins: Try ground chicken, bison, or even shredded rotisserie chicken for a twist.
• Add Veggies: Stir in shredded zucchini, corn, or chopped spinach for an extra nutritional boost.
• Cheesy Chili: Stir in some shredded cheddar or top with a dollop of sour cream for a creamy, rich finish.

How to Make High Protein Chili

Step 1: Brown the Meat

In a skillet over medium heat, brown your ground turkey or beef until fully cooked. Drain any excess fat, then transfer the meat to your slow cooker.

Step 2: Combine the Ingredients

Add the diced tomatoes (with juice), tomato paste, chopped onion, garlic, bell pepper, beans, and all the spices to the slow cooker. Pour in the broth and stir to combine. If you’re using cooked quinoa or lentils, add them now.

Step 3: Cook Low and Slow

Set the slow cooker to low and let it cook for 6 to 8 hours. If you’re short on time, you can cook it on high for 3 to 4 hours. The longer it simmers, the more the flavors meld together.

Step 4: Adjust Seasoning

About 30 minutes before serving, taste and adjust the seasoning if needed—add a pinch more salt, a squeeze of lime for brightness, or a bit more chili powder for warmth.

Step 5: Serve and Enjoy

Ladle into bowls and let everyone top their chili however they like—cheese, avocado, tortilla chips, or a drizzle of sour cream.

Pro Tips for Making the Recipe

• Don’t Skip the Browning: Browning the meat before adding it to the slow cooker adds a huge depth of flavor. It’s a quick step that makes a big difference.
• Customize the Spice Level: Start mild, especially if serving kids, then let each person add heat to taste at the table.
• Add Hidden Veggies: Finely chop or even grate veggies like carrots or zucchini—they’ll disappear into the chili, adding nutrients without detection.
• Make It Thicker: If your chili is a bit soupy at the end, remove the lid for the last 30 minutes of cooking to let it reduce slightly.

How to Serve

This chili is the ultimate blank canvas for delicious toppings and sides:

Toppings:

• Shredded cheddar or Monterey Jack cheese
• Dollop of Greek yogurt or sour cream
• Sliced avocado or guacamole
• Fresh cilantro or green onions
• Crushed tortilla chips or cornbread croutons

Pairings:

• Serve over rice or quinoa for a heartier meal.
• Spoon it into baked sweet potatoes.
• Make chili nachos or chili dogs with the leftovers.
• A crisp green salad on the side helps balance the richness.

Make Ahead and Storage

Storing Leftovers

Let the chili cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 4 days. It tastes even better the next day as the flavors deepen!

Freezing

This chili freezes wonderfully. Portion into freezer-safe bags or containers and freeze for up to 3 months. Lay flat to save space. Thaw overnight in the fridge before reheating.

Reheating

Warm it up in the microwave or on the stovetop over medium heat. Add a splash of broth or water if it’s too thick. Stir occasionally until heated through.

FAQs

Can I skip browning the meat before putting it in the slow cooker?
Technically yes, but it’s highly recommended to brown the meat first. It adds a depth of flavor and improves texture. If you’re really pressed for time, you can skip it—but you’ll miss that savory caramelized flavor.

Is this chili too spicy for kids?
Not at all! This version is made with mild spices, perfect for young taste buds. You can always spice it up for the adults with hot sauce or chili flakes at the table.

Can I make this chili without beans?
Yes! For a bean-free version, add extra meat or swap in cooked lentils or chopped veggies like mushrooms or sweet potatoes for bulk and texture.

How do I make this in a pressure cooker instead?
Use the sauté setting to brown the meat, then add the rest of the ingredients. Cook on high pressure for about 15 minutes, followed by a natural release. It’s a great shortcut if you’re short on time!

Final Thoughts

This High Protein Chili is the kind of dish that feels like a warm hug on a busy day. It’s incredibly easy to make, deeply satisfying, and so flexible it’s bound to become a regular in your meal rotation. Whether you’re feeding a hungry family or prepping lunches for the week, this chili has your back. Give it a try, and don’t be surprised if it disappears fast!

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