Looking for the ultimate chili recipe? This slow cooker high protein chili is so simple, healthy and delicious! Made from scratch with ground beef, beans and corn, this kid-friendly chili recipe is non spicy, yet so thick, hearty and flavorful. Makes a large batch perfect for a crowd! {Dairy-free & gluten-free}
Healthy slow cooker chili – An easy weeknight dinner!
There’s nothing more comforting than a big bowl of homemade chili, and this family favorite recipe is seriously the best! Not only is this high protein chili super tasty, it’s also loaded with fibre from the beans, corn and other veggies, making it the ultimate hearty dish.
Not to mention, the cocoa powder provides this amazing depth of flavor that’s hard to resist.
Better yet, this mild chili recipe is non-spicy and totally kid-friendly (my kids gobble this stuff up), although you can adjust the heat according to your personal preferences.
Toss all the ingredients for this healthy slow cooker chili recipe in the crockpot for a super easy and delicious meal. It’s the perfect go to after a long day!
For more delicious chili recipes, be sure to check out my Vegan 3-Bean Chili and One Pot Turkey Chili too!
Why we love this chili recipe with corn
- Easy to make: My slow cooker is one of my most used kitchen appliances. Just dump the ingredients in and have a delicious family dinner waiting for you at the end of the day. It just requires a few simple ingredients, most of which are common pantry staples!
- Make ahead: Make up a large batch of this easy chili for meal prep. It keeps well in the fridge and is freezer-friendly too.
- Family-friendly: This is the ultimate chili recipe for kids, since it’s perfectly mild, but adults love it too! Serve it up as an easy weeknight meal or for those larger gatherings with family and friends!
Ingredient notes
- Beef: I typically use extra lean ground beef to reduce saturated fat. Use grass-fed beef if you can find it. You can also sub in ground turkey or chicken if you’d rather avoid red meat.
- Fresh Vegetables: Onion, red bell pepper and garlic provide some extra flavour and nutrients. You can use also use a yellow, orange or green pepper or add some extra veggies.
- Cocoa Powder: Unsweetened cocoa powder is the secret ingredient that will make your chili world class. It adds a wonderful richness and balances out any bitterness.
- Canned Tomatoes: When making chili I like to use diced or crushed fire-roasted tomatoes as they provide a deeper flavor. You can also sub in regular diced tomatoes as well.
- Tomato Sauce: For a richer tomato flavour and thicker base.
- Green Chiles: Canned green chiles add a great flavour and mild heat without being overly spicy.
- Broth: A low sodium beef broth works best for this recipe, but you could use chicken or vegetable broth too.
- Beans: This recipe uses canned black beans and red kidney beans. You can also sub in pinto beans or other beans you have on hand. Use no salt-added or low sodium ones if possible and rinse well to lower salt content.
- Corn: Corn kernels add a nice sweetness, colour and texture. You can use frozen, fresh or canned.
Chili recipe spices
The following spices were used to make our homemade chili seasoning. Leave the cayenne pepper out for a mild chili or add it in for a spicier kick.
- Chili powder
- Cumin
- Paprika
- Oregano
- Cayenne pepper
- Salt and black pepper
How to make crockpot chili with cocoa powder
- Heat the oil in a large skillet over medium-high. Cook ground beef until browned, about 5-6 minutes.
- Drain off any fat. Add the garlic, onion and red pepper and cook until tender and fragrant. You can also do this step in the slow cooker if it has a saute function.
- Transfer beef and vegetables to the slow cooker. Add spices, tomato sauce, fire-roasted tomatoes, broth, corn and beans Stir until combined.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Adjust broth depending on how thick you like your chili. Season with salt and pepper to taste. Garnish with desired toppings.
Recipe Notes:
- Adapt the level of spice according to your personal preferences. If you want a mild chili, skip the cayenne or only add a small pinch. For more heat, add in extra cayenne or chili powder if you wish.
- Adjust the amount of broth depending on how thick you like your chili. I prefer a more thick and hearty chili, so I generally only add about 1/4 cup of broth, but feel free to add more if you prefer a thinner chili.
Tips for making kid-friendly chili
- Keep it mild: If the chili is too spicy, it may deter kids from wanting to eat it. Instead, start off mild since you can always add more spice later on, but it’s difficult to take it away once it’s been added. I like to stick to two tablespoons of chili powder and skip the cayenne pepper for a non-spicy chili perfect for kids.
- Make veggies subtle: If your kids are particular about vegetables, I recommend still adding them to get them used to the taste, but chop them up very finely, not in large chunks. You can even shred the onion to make it more subtle.
- Add corn: I don’t know about you, but my kids love corn! Adding corn to the chili not only adds a touch of sweetness, but also incorporates some texture and colour that makes chili more yummy and fun to eat.
- Add tasty toppings: You can never go wrong with extra toppings! My kids love shredded cheese, diced avocado and crumbled tortilla chips on their chili. If your kids are old enough, set up a chili bar and let them add their own toppings!
Storage & reheating guidelines
Refrigerator: Let your chili cool to room temperature before transferring to an airtight container. Store it in the fridge for up to four days.
To freeze: Place the cooled chili in an airtight container and freeze for up to 6 months. Thaw in the fridge overnight before reheating.
To reheat: Reheat the chili on the stovetop on a medium heat, stirring occasionally until heated through. You can also place it back in the slow cooker on the warm setting for several hours or microwave it on full power for 2-3 minutes.
Recipe FAQs
I love using my slow cooker to make this as it’s so hands off, but you can totally make this on stovetop too. In a large pot, drizzle in some olive oil and brown the beef and soften the vegetables. Add all of the other ingredients and stir to combine. Gently simmer over low heat for around 20-30 minutes (or longer), stirring occasionally until you achieve your desired thickness.
This recipe makes 6 servings of chili and there are 36g of protein in each serving, making it a great source of protein. The majority of the protein comes from the ground beef, black beans and kidney beans.
I like to use unsweetened cocoa powder to my chili to add extra depth of flavor and richness. It also adds umami tones, and livens up the flavor of the spices, while incorporating some extra antioxidants. Grated dark chocolate can also be used.
I personally prefer to make chili in the slow cooker rather than the stovetop. The cooking time is totally hands off leaving me to get on with the rest of my day. Additionally, the slow cooking at a low temperature really allows the flavor of all of those spices to develop for a rich and tasty meal.
You don’t need to brown the meat but I highly recommend doing it! Browning the beef before adding it to the rest of the ingredients helps to create a much richer flavor. It’s definitely worth the few extra minutes.
The easiest way to make a milder chili is to add less spice. Omit the cayenne and add two tablespoons of chili powder. If you’ve gone a bit overboard on the spices and it’s too hot for your tastes, try stirring in some honey which can take the edge off. You can also serve it with some sour cream or Greek yogurt to reduce the heat.
What to eat with chili
This high protein chili recipe is delicious by itself, served in a bowl with your favourite toppings. For a more filling meal, serve it with any of the following:
- Cornbread (try this Cornbread Recipe without Buttermilk!)
- Brown rice
- Couscous
- Quinoa
- Tortilla Chips
- Coleslaw (try this No-Mayo Creamy Cranberry & Walnut Coleslaw)
- Baked Sweet Potato Fries
- Loaded Cauliflower Tots
Toppings for chili
This chili recipe tastes even more amazing when served with extra toppings!
Here are some ideas:
- Shredded cheddar cheese
- Sliced green onion
- Diced avocado
- Crushed tortilla chips
- Squeeze of lime juice
- Chipotle Guacamole
Chili recipe variations
- Use a different meat: I love the rich flavor of extra lean ground beef, but ground turkey, chicken or bison will work great too.
- Make it meat-free: Skip the ground beef and add in another can of beans, or use a plant-based option like textured vegetable protein. Swap the beef broth for vegetable broth and you have a delicious vegetarian chili on your hands.
- Add different veggies: Homemade chili is a great way to use up veggies in your fridge. Carrots, mushrooms and diced sweet potatoes make excellent additions!
- To add a kick of sweetness: Add a bit of honey, maple syrup or brown sugar to the chili.
More hearty soups
- Lazy Lasagna Soup
- Beef & Quinoa Chili Recipe
- White Chicken Chili with Salsa Verde
- Slow Cooker Buffalo Chicken Chili
- Whole30 Pumpkin Chili
- Beef & Barley Soup
Did you make this recipe? Scroll down to leave a rating and review!
High Protein Chili {Kid-friendly, Slow Cooker}
Ingredients
- 2 teaspoons olive oil
- 1 1/2 pounds extra lean ground beef
- 1 medium onion diced
- 1 bell pepper diced
- 3 garlic cloves minced
- 2 tablespoons chili powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/8-1/4 teaspoon cayenne pepper
- 28 ounce can fire-roasted tomatoes
- 1 cup tomato sauce
- 1 4 ounce can green chilis
- 1/4 cup low sodium beef broth (or more if you prefer a thinner chili)
- 1 15 oz can low sodium black beans
- 1 15 oz can low sodium kidney beans
- 1 cup corn kernels
- Salt and pepper to taste
Instructions
- Heat the oil in a skillet over medium heat. Cook ground beef until browned, about 5-6 minutes.
- Drain off any fat. Add the garlic, onion and red pepper and cook until tender and fragrant.
- Transfer beef and vegetables to the slow cooker. Add spices, tomato sauce, fire-roasted tomatoes, broth, corn and beans Stir until combined.
- Cook on high for 3-4 hours and on low for 6-8 hours.
- Adjust broth depending on how thick you like your chili. Season with salt and pepper to taste. Garnish with desired toppings.
Video
Notes
- Adjust the amount of broth depending on how thick you like your chili. I prefer a more thick and hearty chili, so I generally only add about 1/4 cup of broth, but feel free to add more if you prefer a thinner chili.
- Adapt the level of spice according to your personal preferences. If you want a mild chili, skip the cayenne or only add a small pinch. For more heat, add in extra cayenne.
Looks delicious! Can bone broth be substituted for more protein?
Yes, for sure! Hope you enjoy :)
Hi! I’m assuming it’s one cup per serving? Looking forward to making this next week
Hi Stephanie! Yes, a serving would be about 1-1.5 cups. Hope you enjoy the recipe! :)
This chili was so flavorful and delicious! I made it when my parents came over for dinner and everyone loved it!!
So happy it was a hit! This one is always a favourite in our house too! Thanks so much for reporting back :)