Chili with Cocoa (Beef and Protein)

beefchilicocoaprotein Looking for a family-friendly chili even picky eaters will love? This slow cooker high protein chili is loaded with ground beef, beans, and corn for a whopping 42 g of protein per serving. Slow cooking allows the rich, savoury flavours to come together and it’s the easiest method ever.

2 tsp. extra-virgin olive oil
1½ lbs extra lean ground beef
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, minced
2 Tbsp. chili powder
2 Tbsp. unsweetened cocoa powder
1 Tbsp. ground cumin
1 tsp. ground paprika
1 tsp. dried oregano
⅛-¼ tsp. ground cayenne pepper
1 (28 oz) can fire-roasted tomatoes
1 cup tomato sauce
1 (4 oz) can green chilis
¼ cup beef broth, more if you prefer a thinner chili
1 (15 oz) can black beans
1 (15 oz) can kidney beans
1 cup corn kernels
sea salt
black pepper, freshly ground

Garnish:
2 scoops unflavoured or chocolate whey protein powder
Greek yogurt
green onions
fresh chives

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 a Dutch oven. Add spices, cocoa powder, fire-roasted tomatoes, tomato sauce, green chilis, broth, beans and corn. Stir until combined.

Cook on the stovetop on low for 45-60 minutes or in a 325°F oven for 1 ½-2 hours.

Adjust broth depending on how thick you like your chili. Season with salt and pepper to taste.

Before serving, stir in protein powder and garnish with Greek yogurt, green onions or chives if desired.

Cook's 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 ¼ 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.

Variations and Substitutions:

Use a different meat: I love the rich flavour of extra lean ground beef, but ground chicken, turkey, 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.