The Best Chili (high-protein)

I think it’s proven that chocolate makes everything better. It’s actually the secret ingredient in this chili! It adds more depth and flavor with all the other warm spices and makes it just next-level good.

This is one of my favorite meal prep recipes and makes a really great freezer meal if you want to prep it and save for a last-minute meal later. Full of protein, fiber, and so good with my gluten-free cornbread (which freezes well too)!

Recipe makes 6-8 servings

Ingredients

• 1 tbsp olive oil

• 1 yellow onion, chopped

• 1 green bell pepper, seeded, diced

• 2 pounds ground meat (I used 1lb. beef, 1lb. turkey)

• 1 ½ cup beef broth

• 2 (14-ounce) cans chopped tomatoes, do not drain

• 3 oz tomato paste

• 4 cloves garlic, minced

• 1 can kidney beans

• 1 can black beans

• 1 ounce unsweetened chocolate, roughly chopped

• Spices:

  • 1 ½ tablespoon smoked paprika

  • ½-1 tbsp chili powder

  • ½-1 tbsp chipotle powder

  • 1 ½ tsp ground cumin

  • ½ tsp dried oregano

  • ½ tsp ground cinnamon

  • ¼-½ tsp salt (amount depends if other ingredients like broth, tomatoes, and beans are salted)

  • ¼ tsp ground black pepper

  • 2 bay leaves

  • Toppings: green onions, avocado, shredded cheddar, Greek yogurt, & lime wedges

Instructions

1. In a soup pot, heat the olive oil on medium-high heat. Once hot, add the onion and pepper. Cook for 3-5 minutes, until they begin to soften.

2. Add the ground meat to the pan and break it up. Sauté for 5-8 minutes until it is browned. 

3. Add the broth, chopped tomatoes, tomato paste, garlic, and beans. Mix until combined. 

4. Add the chocolate and spices. Mix again until evenly distributed. 

5. Turn the heat to low and cover the pot, bringing the chili to a slow simmer. Let simmer, stirring every 5 minutes or so for 45 minutes. 

6. Serve it with your favorite toppings and enjoy!