Crockpot Protein Chili with Two Beans
Ground beef, black beans, kidney beans and corn in a mild tomato chili deepened with cocoa powder. About 471 calories and 39 g protein per serving.
Crockpot Protein Chili with Two Beans
Course: Main CourseDifficulty: Easy8
servings20
minutes8
hoursGround beef, black beans, kidney beans and corn in a mild tomato chili deepened with cocoa powder. About 471 calories and 39 g protein per serving.
Ingredients
2 lb lean ground beef
1 can (15 ounces) black beans, drained
1 can (15 ounces) red kidney beans, drained
1 cup yellow corn, frozen or canned
1 can (28 ounces) crushed tomatoes
1 yellow onion, diced
4 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cumin
1 teaspoon salt
1 cup shredded cheddar, for serving
Directions
- Brown the ground beef in a skillet over medium-high heat until no pink remains, then drain the fat.
- Add the onion and garlic to the slow cooker.
- Add the browned beef on top.
- Pour in the black beans, kidney beans, corn and crushed tomatoes.
- Sprinkle in the chili powder, cocoa, cumin and salt.
- Stir until the spices are mixed through.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the chili is thick and the onions are soft.
- Taste and adjust the salt and chili powder.
- Ladle into bowls and top with cheddar and crushed tortilla chips.
Notes
- Use ground turkey for a leaner pot. Add a diced jalapeño for heat. The chili freezes for up to 3 months in flat bags and tastes better the second day. Thin it with a splash of water or broth if it thickens in the fridge.
Why this protein chili has real depth
Lean ground beef plus two kinds of beans gives the pot body without much fat. The browned beef matters most. Skipping that step leaves the chili tasting flat and a little steamed.
The cocoa is barely noticeable as chocolate. It rounds off the tomatoes and makes the chili taste like it simmered twice as long.
Swaps that work, and one that does not
Ground turkey works, but add a little extra chili powder because turkey is milder. Pinto beans can replace the kidney beans. Do not use fresh tomatoes in place of canned. They release too much water and the chili turns thin.
Serving and next-day chili
Set out cornbread, sliced avocado and sour cream. A baked potato under a ladle of chili makes a full dinner.
Cool it fast, then pack it flat in freezer bags so it thaws in minutes. It tastes better on day two, so cook it a day early for a party.
Scaling the heat
Chili powder brands vary a lot. Taste a spoonful at the end and add more only if the pot needs it. Cheddar and sour cream on top calm the spice for kids. A diced jalapeño goes in with the onion if you want a hotter bowl.
Crockpot Protein Chili with Two Beans at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 12, led by lean ground beef, (15 ounces) black beans, (15 ounces) red kidney beans, yellow corn
Tips for Crockpot Protein Chili with Two Beans
Use ground turkey for a leaner pot. Add a diced jalapeño for heat. The chili freezes for up to 3 months in flat bags and tastes better the second day. Thin it with a splash of water or broth if it thickens in the fridge.
Crockpot Protein Chili with Two Beans FAQ
How long does Crockpot Protein Chili with Two Beans take?
Crockpot Protein Chili with Two Beans takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Protein Chili with Two Beans serve?
This recipe makes 8 servings.
What do I need to make Crockpot Protein Chili with Two Beans?
12 ingredients, led by lean ground beef, (15 ounces) black beans, (15 ounces) red kidney beans, yellow corn. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
