High Protein Chili Recipe (Chicken And Beef)

This High Protein Chili Recipe is packed with lean beef, shredded chicken, and beans for a hearty, flavor-loaded meal. A perfect, easy recipe for meal prep or weeknight dinners!

Let’s talk chili goals—it’s got to be thick, meaty, and packed with flavor while still being nutritious and protein-loaded. And guess what? This high-protein chili recipe delivers on all fronts.

We’re going big on protein with lean ground beef and tender rotisserie chicken because, honestly, one protein source just wasn’t enough. 

Add in pinto beans and kidney beans for even more muscle-fueling power, and we’re talking a chili that doesn’t just fill you up—it fuels you up.

And don’t even get me started on the flavor. 

We’re loading it with fire-roasted tomatoes, bold chili powder, smoky cayenne (if you can handle the heat). As well as a mix of sautéed onions, bell peppers, celery, and jalapeños for that perfect kick. 

One spoonful, and you’ll know this isn’t just any chili—it’s next-level, slow-simmered, rich, and deeply satisfying.

Plus, let’s be real—chili is meal prep magic. Make a big batch, let it simmer to perfection, and you’ve got a protein-packed, flavor-loaded meal ready for the entire week. 

Serve it straight up, over rice, in a burrito bowl, or with a side of cornbread, and let the chili cravings begin.

If you’re ready to warm up, fuel up, and spice up your mealtime, let’s get cooking!

If you love high protein dinner recipes you may also enjoy my 30-Minute Steak Stir Fry or my Slow Cooker Chicken Fajitas. 

WHY THIS IS THE BEST HEALTHY HIGH PROTEIN CHILI RECIPE 

Double the Protein, Double the Gains – With lean ground beef, shredded chicken, and protein-packed beans, this chili is basically a meal-prep dream for muscle-building and staying full longer.

Thick, Hearty, and Flavor-Packed – This isn’t some watery, sad chili. It’s bold, rich, and slow-simmered to perfection with a smoky, savory kick.

Easy to Make & Meal-Prep Friendly – Make a big batch, freeze some for later, and have ready-to-go, high-protein meals all week.

Customizable Heat Level – Add jalapeños and cayenne for fire, or keep it mild for a crowd-friendly, cozy bowl of comfort.

Loaded with Nutrients – Not just protein—this chili is full of fiber, vitamins, and essential nutrients from all those veggies, beans, and tomatoes.

Pairs with Everything – Eat it straight up, over rice, in a burrito bowl, with cornbread, or even on top of a baked potato—seriously, the options are endless.

Tastes Even Better the Next Day – The flavors deepen overnight, making this the ultimate next-day meal that’s even more delicious.

SIMPLE INGREDIENTS YOU NEED FOR THE HIGH PROTEIN BEEF CHILI

You will need the full ingredient list below to make this nutritious meal (the exact measurements, nutrient information and full recipe are in the printable recipe card at the bottom of this post):

• Extra Lean Ground Beef – Provides a rich, hearty base with plenty of protein.
• Shredded Rotisserie Chicken or Cooked Chicken Breasts – Adds extra lean protein and depth of flavor. Can also use ground chicken or lean ground turkey.
• Yellow Onion or Red Onion – Enhances the savory base with a natural sweetness.
• Green Bell Peppers or Red Bell Pepper – Adds a fresh, slightly sweet crunch.
• Celery – Balances out the richness with a subtle earthiness.
• Jalapeño Peppers – Brings the heat and a smoky spice. Adjust based on preference.
• Mushrooms
• Diced Tomatoes – Provides acidity and a chunky texture.
• Stewed Tomatoes with Italian Seasoning – Adds depth with a slow-cooked, herb-infused tomato base.
• Tomato Sauce – Helps create a thick, rich consistency.
• Water – Ensures the chili simmers to the perfect consistency.
• Chili Powder – Delivers a bold, smoky, and slightly spicy base flavor.
• Sea Salt & Black Pepper – Enhances and balances the overall taste.
• Pinto Beans – Provides additional plant-based protein and a creamy texture.
• Dark Red Kidney Beans or Black Beans – A classic chili ingredient, adding heartiness and fiber.
• Cayenne Pepper (Optional) – For an extra level of heat.
• Optional – green chiles, olive oil, lean ground turkey, ground chicken, extra veggies, red pepper flakes, green onions, etc.

HOW TO MAKE THE HIGH PROTEIN HEALTHY CHILI RECIPE

Brown the Beef – Heat a large, heavy-bottomed pot over medium heat. Add the ground beef, breaking it apart as it cooks. Continue cooking until browned and fully cooked.

Sauté the Vegetables – Stir in the diced onion, bell peppers, celery, jalapeños, and mushrooms. Cook until softened, allowing the vegetables to release their flavors.

Incorporate the Tomatoes & Sauce – Pour in the diced tomatoes, stewed tomatoes, tomato sauce, and water, stirring until well combined.

Season & Add the Proteins – Sprinkle in the chili powder, salt, black pepper, and optional cayenne for extra heat. Stir in the shredded chicken, kidney beans, and pinto beans.

Simmer to Perfection – Bring the chili to a gentle boil, then reduce the heat to a low simmer. Allow it to cook uncovered for at least one hour, stirring occasionally to deepen the flavors and thicken the texture.

Adjust & Serve – Taste and adjust seasoning as needed. Ladle into serving bowls and garnish with optional toppings such as shredded cheddar cheese, sour cream, greek yogurt, or fresh green onions.

SERVING SUGGESTIONS

• Serve over rice, quinoa, or baked potatoes for an even heartier meal.
• Pair with warm cornbread or whole-grain crackers for added texture.
• Use as a filling for burritos, taco bowls, or chili-stuffed peppers.

TIPS AND TRICKS FOR BEST RESULTS

Brown the Meat Properly – Take the time to fully brown the ground beef before adding other ingredients. This builds depth of flavor and prevents a greasy texture.

Use Fresh Jalapeños for the Best Heat – For maximum spice and flavor, finely chop fresh jalapeños instead of using pre-packaged chili powders. Remove the seeds for a milder kick.

Layer the Seasoning – Add chili powder and salt early in the cooking process to allow the flavors to fully develop. Taste and adjust before serving.

Simmer Low and Slow – Letting the chili simmer for at least an hour allows the flavors to meld together and results in a thicker, richer consistency.

Add the Beans at the Right Time – Stir in the beans after the chili has started simmering to keep their texture intact and prevent them from becoming too soft.

Shred the Chicken Well – For the best bite, shred the cooked chicken finely so it blends seamlessly into the chili rather than sitting in large chunks.

Make It Ahead for Better Flavor – Chili always tastes better the next day after the spices have had time to develop. Store leftovers in the fridge and reheat for an even more flavorful dish.

Customize the Heat Level – Adjust cayenne pepper, jalapeños, or chili powder based on spice preference. If you prefer milder chili, use mild green chilies or bell peppers instead.

Use a Dutch Oven for Even Cooking – A heavy-bottomed pot or Dutch oven helps distribute heat evenly and prevents the chili from burning on the bottom.

Pair with the Right Toppings – A sprinkle of cheese, a dollop of sour cream, fresh green onions, or crushed tortilla chips takes the chili to the next level.

STORING LEFTOVER HIGH PROTEIN CHILI RECIPE

Refrigerate for Freshness – Store leftover chili in an airtight container and refrigerate for up to 4-5 days. The flavors will continue to develop, making it even better the next day!

Freeze for Long-Term Storage – Chili freezes beautifully. Allow it to cool completely, then portion into freezer-safe containers or resealable bags. Freeze for up to 3 months.

Best Way to Reheat – For the best texture, reheat in a saucepan over medium heat, stirring occasionally until warmed through. Add a splash of water or broth if it thickens too much.

Microwave Method – If short on time, reheat individual portions in the microwave for 1-2 minutes, stirring halfway through.

Thawing Frozen Chili – Transfer frozen chili to the refrigerator overnight for gradual thawing. If in a rush, reheat directly from frozen in a pot over low heat, stirring occasionally.

Avoid Storing with Toppings – If using toppings like cheese, sour cream, or avocado, store them separately and add fresh when serving.

FAQS

CAN I MAKE THIS HIGH PROTEIN CHILI IN A SLOW COOKER OR CROCK POT?

Yes! Brown the ground beef first, then add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours for a hands-off meal.

CAN I USE GROUND TURKEY INSTEAD OF BEEF IN THIS EASY RECIPE?

Absolutely! Ground turkey or even ground chicken works great as a leaner protein option while still keeping the chili hearty and flavorful.

CAN I MAKE THIS CHILI SPICIER?

Yes! Increase the jalapeños, cayenne pepper, or chili powder, or add a dash of hot sauce to turn up the heat.

IS THIS HIGH PROTEIN CHILI GOOD FOR MEAL PREP?

Yes! It stores well in the fridge for 4-5 days and freezes for up to 3 months, making it a perfect high-protein meal prep option.

Other Warming Meals You May Enjoy!

• Keto Chicken Fajita Casserole
• Easy Creamy Coconut Shrimp Recipe
• Crispy Air Fryer Chicken Burgers
• Vegan Thai Red Curry With Tofu
• Easy Low Carb Spaghetti Squash Recipe With Meat Sauce
• Jalapeno Popper Stuffed Spaghetti Squash Recipe
• 10-Minute Air Fryer Chicken Sausage
• Air Fryer Bacon Wrapped Chicken Breast Recipe 
• Slow Cooker Pulled Pork Recipe
• Slow Cooker Salsa Chicken
• Crockpot Butternut Squash Soup
• Shrimp Rice Paper Rolls With Easy Peanut Sauce
• Peach Tomato Feta Salad
• Easy Air Fryer Hamburgers (Quick And Juicy)
• Crispy Air Fryer Sesame Chicken Bites
• The Best Gluten-Free Meatballs

IF YOU TRIED THIS KETO CHILI RECIPE PLEASE LEAVE A COMMENT IN THE COMMENT SECTION AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS GO-TO RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails