The BEST High-Protein Beef Chili

If there is one meal I want on repeat the second the weather starts cooling down, it’s chili. It’s warm, filling, packed with protein, and one of those recipes that honestly gets even better the next day.

I’ve made this one a few times and kept tweaking it because I wanted more flavor. I’m not here for bland chili. This version has a little smoke, a little heat, a touch of sweetness from coconut sugar, and plenty of seasoning.

And of course, we’re keeping the protein high.

I use two pounds of lean ground beef, three different beans, and then usually top mine with Greek yogurt instead of sour cream for an extra little protein boost.

It’s the perfect fall dinner, meal-prep recipe, football Sunday situation, or just something to have simmering on the stove when you want your house to smell amazing.

High-Protein Beef Chili

Serves: About 6

What You’ll Need

• 2 lbs lean ground beef
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 bell pepper, diced
• 4–5 garlic cloves, minced
• 1 28-oz can petite diced tomatoes
• 1 15–15.5 oz can pinto beans, drained and rinsed
• 1 15–15.5 oz can black beans, drained and rinsed
• ¾ of a 15–15.5 oz can kidney beans, drained and rinsed
• 3 tbsp tomato paste
• 2 cups low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp coconut sugar
• 1 tbsp fresh lime juice

For the Seasoning

And yes, we are seasoning this chili!!

• 4 tbsp chili powder (more the merrier)
• 1½ tbsp cumin
• 2 tsp smoked paprika
• 1 tsp paprika
• 1½ tsp dried oregano
• ½ tsp cayenne pepper
• 1½ tsp salt
• ½ tsp black pepper
• ½–1 tsp chipotle chili powder, optional but SO good

If you like more heat, you can also throw in a diced jalapeño.

How to Make It

1. Start with your veggies.

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the diced onion and bell pepper and cook for about 3–4 minutes, until they start to soften.

2. Brown the beef.

Add your ground beef and cook until browned, breaking it apart as you go.

If there’s a lot of extra grease, drain a little off.

Add the garlic and cook for another 30 seconds or so.

3. Season it WELL.

This is where the flavor happens.

Add the chili powder, cumin, smoked paprika, paprika, oregano, cayenne, salt, black pepper, and chipotle chili powder if you’re using it.

Stir everything into the beef and let the spices cook for about a minute.

Don’t skip this part. Letting the seasoning cook before adding all the liquid really helps bring out the flavor.

4. Build the chili.

Stir in the tomato paste and coconut sugar and cook for another minute.

Then add:

• Worcestershire sauce
• Beef broth
• Petite diced tomatoes
• Pinto beans
• Black beans
• Kidney beans

Give everything a really good stir.

5. Let it simmer.

Bring the chili to a gentle boil and then reduce the heat.

Let it simmer uncovered for 35–45 minutes, stirring every so often.

If you have extra time, let it go even longer on low. Chili is one of those recipes that just gets better the longer all those flavors hang out together.

If it gets thicker than you like, add a splash of beef broth.

6. Finish it off.

Right before serving, stir in the fresh lime juice. Then TASTE IT.

This is your moment to add another pinch of salt, chili powder, cayenne, or whatever it needs.

My Favorite Toppings

I’m a toppings girl, so I usually do:

• Plain Greek yogurt
• Shredded cheddar or Parmesan (just trust me)
• Avocado
• Green onion
• Cilantro
• Jalapeños
• Tortilla chips (Masa or Siete)

Greek yogurt is my favorite swap for sour cream because it gives you the same creamy situation while sneaking in a little more protein.

Make It Ahead

This is honestly one of those meals I almost prefer the next day. Store it in an airtight container in the fridge and reheat it throughout the week for an easy high-protein lunch or dinner. You can also freeze individual portions for later.

Cozy, filling, packed with protein, and actually FULL of flavor.