High Protein Chili 40-50 grams

High protein chili became my secret weapon after my son complained that “healthy food always tastes like cardboard.” I remember standing in my kitchen, staring at yet another bland protein bowl, when inspiration struck. What if I could pack serious muscle-building nutrition into something my family would actually fight over?

This isn’t your average chili recipe. I’ve carefully crafted this version to deliver 40-50 grams of protein per serving without sacrificing the rich, comforting flavors we all crave. The combination of lean ground beef and turkey creates incredible depth while keeping the protein content sky-high, similar to my Spicy Ground Beef Sweet Potato Protein Bowl.

The best part? It tastes so good that nobody realizes they’re eating a nutritional powerhouse. My teenagers devour this stuff, and I love knowing they’re fueling their growing bodies with quality protein. Whether you’re meal prepping for the week or need serious post-workout fuel, this high protein chili delivers on every level—just like my Grilled Chicken Sweet Potato Bowl.

Perfect for busy families, fitness enthusiasts, or anyone who believes healthy food should actually taste amazing. Let’s get cooking!

Why You’ll Love This High Protein Chili

I’ve made this countless times for everything from Sunday meal prep to post-competition recovery meals, and it never disappoints. The double-meat combination creates incredible richness while delivering serious protein—something I always track carefully for my family’s nutrition goals.

The blend of three different beans adds amazing texture variety and keeps you satisfied for hours, unlike watery chilis that leave you hungry thirty minutes later. The spice blend builds layers of flavor that develop beautifully during the long simmer, creating that restaurant-quality depth you can’t get from quick recipes. Unlike store-bought versions loaded with sodium and preservatives, you control every ingredient here, making it perfect for anyone tracking macros or managing dietary restrictions.

Storage & Serving Tips

This high protein chili tastes incredible fresh from the pot when all those flavors have melded together perfectly. I recommend storing leftovers in airtight containers for up to one week in the refrigerator, though it rarely lasts that long in my house with three growing kids.

For reheating, use the stovetop over medium heat rather than the microwave to maintain that perfect consistency and prevent the proteins from becoming rubbery. Pro tip from my kitchen: this chili actually tastes better the next day as the spices continue developing overnight.

The freezer is your best friend here—portion into meal-sized containers and freeze for up to three months. I always keep a few portions frozen for those crazy busy weeknights when cooking feels impossible. When reheating from frozen, add a splash of beef broth to restore the perfect consistency.

What to Serve with High Protein Chili?

This protein-packed chili pairs beautifully with simple sides that complement rather than compete with those bold, complex flavors.

Cornbread: The sweet, crumbly texture provides the perfect contrast to the hearty, spicy chili while soaking up every drop of that flavorful broth.

Baked Sweet Potato: I often serve this over a split baked sweet potato for extra fiber and nutrients—the natural sweetness balances the heat while adding complex carbohydrates for sustained energy.

Greek Yogurt & Avocado: Instead of sour cream, I top mine with Greek yogurt and fresh avocado slices for additional protein and healthy fats that cool the spice beautifully.

Quinoa or Brown Rice: For serious athletes or anyone needing extra carbs, serve over cooked quinoa—or pair with my Fluffy Cottage Cheese Bread—to create a complete amino acid profile that’s perfect for muscle recovery.

Conclusion

High Protein Chili: The Ultimate Recipe for Muscle Building

Hearty, flavorful, high-protein chili with ground beef, turkey, beans, and spices. Perfect for a satisfying meal that supports your fitness goals with 40-50 grams of protein per serving!

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 8 portions

Course: Main Course

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs lean ground beef 90/10
• 1 lb lean ground turkey 93/7
• 2 cans black beans 15-ounce, rinsed and drained
• 2 cans kidney beans 15-ounce, rinsed and drained
• 1 can pinto beans 15-ounce, rinsed and drained
• 2 cans diced tomatoes 28-ounce, undrained
• 6 oz tomato paste
• 2 medium onions chopped
• 2 bell peppers 1 red, 1 green, chopped
• 2 jalapeño peppers seeded and minced, optional
• 4 cloves garlic minced
• 4 tbsp chili powder
• 2 tbsp cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper optional
• 2 cups low sodium beef broth
• 2 tbsp olive oil
• Salt and black pepper to taste

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon

Method

 

1. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and turkey. Break apart with spoon and cook until browned, about 8-10 minutes. Drain excess grease.
2. Add chopped onion and bell peppers to pot with browned meat. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
3. Add minced garlic and jalapeño peppers to pot. Cook for 1 minute, stirring constantly, until fragrant.
4. Stir in tomato paste and cook for 2-3 minutes, stirring constantly.
5. Add chili powder, cumin, smoked paprika, oregano, and cayenne pepper to pot. Stir well to coat meat and vegetables. Cook for 1 minute to bloom spices.
6. Pour in beef broth, scraping bottom of pot to loosen browned bits.
7. Stir in diced tomatoes (undrained), black beans, kidney beans, and pinto beans. Bring mixture to a simmer.
8. Reduce heat to low, cover pot, and simmer for at least 1 hour, or up to 2-3 hours, stirring occasionally.
9. After simmering, taste chili and season with salt and black pepper. Adjust chili powder or cayenne pepper as needed. If too thick, add more beef broth. If too thin, simmer uncovered longer to reduce liquid.
10. Ladle into bowls and serve with desired toppings such as shredded cheddar cheese, sour cream, green onions, avocado, or cilantro.

Notes

Spice Level: Adjust jalapeño and cayenne pepper to control heat level. Slow Cooker Method: Brown meat first, then cook on low 6-8 hours or high 3-4 hours. Storage: Refrigerate up to 1 week or freeze up to 3 months.