Slow Cooker Protein Chili
This high-protein chili is packed with lean ground beef, beans, and bold spices for a delicious and nutritious dish. It is high protein, gluten free and dairy free.
Ingredients
- 1 tbspolive oil
- 1 ½ lblean ground beef mince (5% fat)
- 1yellow onion (chopped)
- 5garlic cloves (minced)
- 1red bell pepper (diced)
- 1 tbspchili powder
- 2 tbspunsweetened cocoa powder
- 1 tbspcumin
- 1 tbsppaprika
- 1 tbspdried oregano
- ⅛ tspcayenne pepper
- 128 oz can fire-roasted tomatoes
- 15 ozcan crushed tomatoes
- 14 oz can green chiles (mild & chopped)
- ¼ cupbeef broth (low sodium)
- 115 oz can black beans (drained and rinsed)
- 115 oz can kidney beans (drained and rinsed)
- 115 oz can sweet kernel corn (drained and rinsed)
- salt and pepper (to taste)
- 1avocado (sliced)
- 6 tbspsour cream
- green onion (chopped)
Directions
- 1
Heat a skillet over medium-high heat. Add in the olive oil and beef mince. Break it apart and cook for 5-6 minutes until the beef browns up. Drain the fat.
- 2
Next, add onion, garlic, and red bell pepper. Stir and cook for another 3-5 minutes until the onion is translucent.
- 3
Transfer the beef mixture to the slow cooker. Add the rest of the chili ingredients and mix to combine.
- 4
Cook on high for 3-4 hours or on low for 6-8 hours. If the chili has too much liquid towards the end, slightly open the lid for water to evaporate. If it is too thick, pour in more beef broth.
- 5
Serve in bowls and top up with avocado slices, sour cream, and green onion.