This high-protein one-pot chili is a staple recipe for cozy nights, easy meal prep, and feeding a group without a lot of effort. It’s rich, tomato-forward, and packed with classic chili spices, ground beef, and simple pantry ingredients. Everything comes together in one pot and simmers low and slow for big flavor with minimal cleanup.
I like making this chili in a heavy-bottomed pot so it cooks evenly and thickens naturally as it simmers. It’s hearty enough to enjoy on its own, but also perfect topped with fresh garnishes and served with crunchy tortilla chips. I usually pair it with Siete tortilla chips for a cleaner option.
Ingredients: High-Protein One-Pot Chili
- 2 lbs ground beef
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 green bell peppers, chopped
- 4 cloves garlic, chopped
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 (28-oz) can fire-roasted crushed tomatoes
- 1 (14-oz) can tomato sauce
- ¼ cup tomato paste
- ¼ cup beef broth
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- ½ tsp cayenne
- 2½ tsp salt
- ½ tsp black pepper
Toppings (optional):
sour cream, jalapeño, green onion, cilantro, lime, avocado, red pepper flakes, tortilla chips.
Instructions:
Heat olive oil in a large pot over medium heat. Add onion and bell peppers and sauté until softened. Add garlic and cook briefly, then add ground beef and cook until browned, breaking it up as it cooks. Stir in tomato paste and cook for 1–2 minutes until brick-red. Add crushed tomatoes, tomato sauce, kidney beans, beef broth, and all seasonings. Stir well, bring to a gentle simmer, cover, and cook for at least 1 hour, stirring occasionally, until thick and flavorful.
Extra Tips:
- Let the chili simmer for at least one hour for the best flavor and thicker texture.
- For more heat, add extra cayenne or finish with red pepper flakes.
- This chili tastes even better the next day and reheats well for leftovers.
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High-Protein One-Pot Chili
Ingredients
- 2 lbs ground beef
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 2 green bell peppers chopped
- 4 cloves garlic chopped
- 1 15-oz can kidney beans, drained and rinsed
- 1 28-oz can fire-roasted crushed tomatoes
- 1 14-oz can tomato sauce
- ¼ cup tomato paste
- ¼ cup beef broth
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- ½ tsp cayenne
- 2½ tsp salt
- ½ tsp black pepper
Optional Toppings:
- sour cream
- green onion
- cilantro
- lime
- avocado
- red pepper flakes
- tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and bell peppers and sauté until softened, about 5–7 minutes.
- Add garlic and cook for 30 seconds.
- Add ground beef and cook until browned, breaking it up as it cooks.
- Stir in tomato paste and cook for 1–2 minutes until brick-red.
- Add crushed tomatoes, tomato sauce, kidney beans, beef broth, chili powder, cumin, paprika, cayenne, salt, and pepper.
- Stir well, bring to a gentle simmer, cover, and cook for at least 1 hour, stirring occasionally, until thick and flavorful.
