A warm bowl of chili is one of my favorite ways to prepare a filling, protein-rich dinner without making several separate dishes. Meat, beans, vegetables, and a flavorful sauce can all cook together in the same pot.
Chili is also useful for meal prep because most varieties store and reheat well. I can serve it in a bowl one night and use the leftovers for potatoes, fries, hot dogs, stuffed peppers, or nachos later in the week.
These 16 high-protein chili dishes include beef, turkey, chicken, and meatless options, along with several easy ways to turn prepared chili into another complete meal.
1. Classic Beef Chili
Classic beef chili is a dependable cold-weather dinner made with lean ground beef, kidney beans, black beans, tomatoes, onions, and peppers.
Using two types of beans adds fiber and plant-based protein without taking attention away from the beef. Chili powder, cumin, smoked paprika, and garlic create a rich sauce as everything simmers.
I usually make enough for leftovers because the flavor becomes even better after the chili has rested overnight.
2. Turkey Chili
Ground turkey creates a lighter chili while still providing plenty of protein.
Combine it with kidney beans, tomatoes, onions, peppers, garlic, cumin, and smoked paprika. Since turkey has a milder flavor than beef, a flavorful seasoning mixture and enough simmering time are important.
Plain Greek yogurt works well as a creamy topping and contributes a little additional protein.
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3. Butternut Squash and Black Bean Chili
Butternut squash and black bean chili is a filling meatless option with a balance of protein, fiber, and comforting texture.
The squash becomes tender as it cooks and adds a mild sweetness to the tomato broth. Black beans provide most of the protein, while chipotle, cumin, and smoked paprika prevent the chili from tasting overly sweet.
Serve it with Greek yogurt, avocado, cheese, or pumpkin seeds.
4. White Bean Chicken Chili
White bean chicken chili has a lighter broth than traditional tomato-based chili, but it is still substantial enough for dinner.
Chicken breast, cannellini beans, green chiles, corn, onions, and broth form the base. A small amount of cream cheese or blended white beans can be used to thicken the broth.
This is a practical way to use prepared chicken. My shredded chicken dinner ideas include more meals that work with the same batch.
5. Chicken Chili Verde
Chicken chili verde gets its fresh, tangy flavor from tomatillos and green chiles.
Slow-cook chicken breast or thighs with salsa verde, white beans, onions, garlic, cumin, and broth. Once the chicken is tender, shred it directly into the sauce.
I finish each bowl with lime juice, cilantro, Greek yogurt, and a small amount of cheese. Rice or warm tortillas can be served on the side when a more substantial meal is needed.
6. High-Protein Chili Cheese Fries
Chili cheese fries can become a complete dinner when they are built with a lean, bean-rich chili rather than only cheese and sauce.
Bake frozen or homemade potato fries until crisp, then add warm beef or turkey chili and shredded cheddar. Return the tray to the oven briefly so the cheese melts.
Finish with green onions, jalapeños, diced tomatoes, and plain Greek yogurt. Serving the chili over roasted potato wedges also helps the fries hold the toppings.
7. No-Bean Texas-Style Chili
Texas-style chili focuses on beef and dried chiles rather than beans.
Use chuck roast cut into small pieces and simmer it slowly with beef broth, tomato paste, onions, garlic, and a mixture of dried chile peppers. The beef becomes tender while the sauce reduces and thickens.
This is one of the highest-protein options in the collection because most of each serving comes from beef.
8. High-Protein Chili Dogs
Chili dogs are an easy way to turn leftover chili into another dinner.
Place heated beef, turkey, or chicken hot dogs in toasted buns and top each one with thick chili and shredded cheese. Diced onions, jalapeños, or Greek yogurt can be added before serving.
Choose a chili that is not too thin so the buns do not become soggy. Serve the hot dogs with vegetables, salad, or roasted potatoes.
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9. Three-Bean Vegetarian Chili
Kidney beans, black beans, and pinto beans create a meatless chili that still provides satisfying protein and fiber.
Cook the beans with tomatoes, onions, peppers, corn, garlic, chili powder, cumin, and vegetable broth. Allow the chili to simmer uncovered if the consistency needs to thicken.
Cheddar, Greek yogurt, and pumpkin seeds make useful toppings. This chili also freezes well in individual portions.
10. Beef and Butternut Squash Chili
Beef and butternut squash chili combines the savory flavor of ground beef with the natural sweetness of winter squash.
Brown lean ground beef before adding cubed squash, tomatoes, onions, beans, broth, and seasonings. The squash softens during cooking and helps give the sauce a thicker consistency.
This chili fits naturally alongside other high-protein comfort food dinners for colder evenings.
11. Cincinnati-Style Chili
Cincinnati-style chili is thinner than standard chili and is traditionally served over spaghetti.
The ground beef sauce is seasoned with familiar chili spices along with cinnamon, allspice, and a small amount of unsweetened cocoa. These ingredients give the sauce its distinctive flavor without making it taste like dessert.
Serve it over spaghetti with shredded cheddar. Kidney beans and diced onions can be added for a more filling meal with additional protein and fiber.
12. High-Protein Chili Mac
Chili mac combines chili and pasta in one comforting dish.
Prepare the base with lean ground beef or turkey, beans, tomatoes, onions, broth, and seasonings. Add elbow pasta and cook it directly in the sauce until tender.
High-protein or legume-based pasta can increase the protein content further. Stir in cheddar at the end so it melts evenly through the chili.
For another hands-off preparation method, these winter crockpot dinners include more meals that can cook while I handle other tasks.
13. Chili-Loaded Baked Potato Bar
A baked potato bar is one of the easiest ways to serve chili to a family or group.
Bake large russet potatoes until tender and set out warm chili with bowls of shredded chicken, cheese, black beans, broccoli, green onions, salsa, and Greek yogurt.
Each person can choose their own toppings. Chili and a baked potato create a much more complete dinner than either one would provide alone.
14. Pumpkin Turkey Chili
Pumpkin turkey chili is a useful fall variation that does not taste like pumpkin pie.
Ground turkey supplies the main protein, while pumpkin purée thickens the sauce and adds a mild earthy sweetness. Tomatoes, black beans, onions, peppers, cumin, chili powder, and smoked paprika create the familiar chili flavor.
Make sure to use plain pumpkin purée rather than sweetened pumpkin-pie filling.
15. Chili-Stuffed Bell Peppers
Bell peppers provide an edible container for thick beef, turkey, or chicken chili.
Cut the peppers in half or remove the tops and seeds. Fill them with prepared chili, place them in a baking dish, and add shredded cheese.
Bake until the peppers are tender and the filling reaches 165°F. These are also convenient for meal prep because individual peppers can be stored and reheated separately.
16. Loaded High-Protein Chili Nachos
Loaded chili nachos work well for game days, casual dinners, and meals shared by a group.
Spread tortilla chips over a sheet pan and add a thick layer of beef, turkey, chicken, or three-bean chili. Sprinkle with shredded cheese and bake until hot and melted.
Add tomatoes, jalapeños, avocado, green onions, salsa, and Greek yogurt after baking. A bean-heavy chili helps make the nachos more filling than chips and cheese alone.
How to Add More Protein to Chili
The protein in a bowl of chili depends on the meat, beans, serving size, and toppings used. I increase it with one or more of these additions:
- Lean ground beef, turkey, or chicken
- Shredded chicken breast
- Kidney, black, pinto, cannellini, or chickpea beans
- High-protein or legume-based pasta
- Plain Greek yogurt
- Shredded cheddar or Monterey Jack
- Additional meat or beans instead of extra broth
- Pumpkin seeds as a crunchy topping
For slow-cooker chicken options that can also be repurposed in chili, see these high-protein crockpot chicken dinners.
How to Prevent Watery Chili
Watery chili usually needs more uncovered simmering time rather than extra ingredients.
I remove the lid and let the chili cook gently until some of the liquid evaporates. Mashing a small portion of the beans also helps thicken the sauce naturally.
Other useful options include adding tomato paste, reducing the amount of broth, or allowing pumpkin and butternut squash to soften into the sauce.
Storing and Reheating Chili
Allow chili to cool slightly, divide it into shallow airtight containers, and refrigerate it promptly. Most cooked chili can be refrigerated for 3 to 4 days or frozen in individual portions.
Reheat leftovers until they reach 165°F. Ground beef should initially reach 160°F, while ground turkey and chicken should reach 165°F. Additional guidance is available from the official FoodSafety.gov temperature chart.
Chili can also be portioned with other crockpot freezer dump meals to make future dinners easier.
Final Thoughts
High-protein chili is flexible enough to work as a simple bowl, a meal-prep lunch, or the base for another dinner.
Classic beef chili, turkey chili, white chicken chili, and vegetarian bean chili provide several starting points. Leftovers can then become chili mac, loaded potatoes, stuffed peppers, chili dogs, fries, or nachos.
I like preparing a large batch because one pot can cover several meals without making every serving feel exactly the same.
1. Classic Beef Chili
Approx. 38g ProteinIngredients: 1 1/2 lb 90% lean ground beef, 1 can kidney beans drained, 1 can black beans drained, 2 cans diced tomatoes, 1 onion chopped, 1 bell pepper chopped, 2 cups low-sodium beef broth, 2 tbsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika.
Step 1: Cook beef, onion, and pepper in a large pot until the beef reaches 160°F; drain excess fat.
Step 2: Add chili powder, cumin, and smoked paprika and stir for 30 seconds.
Step 3: Add beans, tomatoes, and broth and bring to a gentle simmer.
Step 4: Cook uncovered for 30 to 35 minutes, stirring occasionally.
Storage: Cool promptly and refrigerate for 3 to 4 days or freeze in airtight portions. Reheat to 165°F.
2. Turkey Chili
Approx. 37g ProteinIngredients: 1 1/2 lb 93% lean ground turkey, 2 cans kidney beans drained, 2 cans diced tomatoes, 1 onion chopped, 1 bell pepper chopped, 2 cups chicken broth, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 3/4 cup plain Greek yogurt for serving.
Step 1: Cook turkey, onion, and pepper until the turkey reaches 165°F.
Step 2: Stir in chili powder, cumin, and smoked paprika.
Step 3: Add beans, tomatoes, and broth and bring to a simmer.
Step 4: Cook uncovered for 25 to 30 minutes and serve with Greek yogurt.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F. Freeze without the yogurt topping.
3. Butternut Squash and Black Bean Chili
Approx. 20g ProteinIngredients: 6 cups cubed butternut squash, 3 cans black beans drained, 2 cans diced tomatoes, 1 onion chopped, 1 bell pepper chopped, 3 cups vegetable broth, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1 minced chipotle pepper.
Step 1: Cook onion and bell pepper in a large pot until softened.
Step 2: Add chili powder, cumin, paprika, and chipotle and stir for 30 seconds.
Step 3: Add squash, beans, tomatoes, and broth.
Step 4: Simmer for 30 to 35 minutes until the squash is tender and the chili has thickened.
Storage: Refrigerate for 3 to 4 days or freeze in individual portions. Reheat to 165°F.
4. White Bean Chicken Chili
Approx. 42g ProteinIngredients: 1 1/2 lb boneless skinless chicken breast, 3 cans cannellini beans drained, 1 can diced green chiles, 1 cup corn, 1 onion chopped, 4 cups low-sodium chicken broth, 1 tsp cumin, 1 tsp oregano, and 4 oz reduced-fat cream cheese.
Step 1: Add chicken, beans, green chiles, corn, onion, broth, cumin, and oregano to a pot.
Step 2: Simmer gently until the chicken reaches 165°F.
Step 3: Remove and shred the chicken, then return it to the pot.
Step 4: Stir in cream cheese and simmer until smooth and slightly thickened.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
5. Chicken Chili Verde
Approx. 41g ProteinIngredients: 1 1/2 lb boneless skinless chicken breast, 2 cans white beans drained, 3 cups salsa verde, 1 can diced green chiles, 1 onion chopped, 2 cups chicken broth, 1 tsp cumin, 1 cup corn, and 1 lime.
Step 1: Combine chicken, beans, salsa verde, green chiles, onion, broth, and cumin in a pot.
Step 2: Cover and simmer until the chicken reaches 165°F.
Step 3: Shred the chicken and return it to the pot with the corn.
Step 4: Simmer 10 minutes more and finish with fresh lime juice.
Storage: Refrigerate for 3 to 4 days or freeze without fresh toppings. Reheat to 165°F.
6. High-Protein Chili Cheese Fries
Approx. 35g ProteinIngredients: 1 1/2 lb russet potatoes cut into fries, 3 cups prepared lean beef or turkey chili, 1 cup shredded sharp cheddar, 1/2 cup plain Greek yogurt, 1/4 cup sliced green onions, 1 jalapeño sliced, 1 tbsp olive oil, salt, and pepper.
Step 1: Heat oven to 425°F and toss potatoes with oil, salt, and pepper.
Step 2: Bake for 25 to 30 minutes, turning once, until browned and crisp.
Step 3: Heat chili to 165°F, spoon it over the fries, and add cheddar.
Step 4: Bake 5 minutes more and finish with yogurt, green onions, and jalapeño.
Storage: Refrigerate chili and fries separately for 3 to 4 days. Reheat chili to 165°F and re-crisp fries in the oven.
7. No-Bean Texas-Style Chili
Approx. 43g ProteinIngredients: 2 1/2 lb beef chuck cut into 1-inch pieces, 1 onion chopped, 4 garlic cloves minced, 3 tbsp chili powder, 1 tbsp ground cumin, 2 tbsp tomato paste, 4 cups low-sodium beef broth, 1 tbsp olive oil, salt, and pepper.
Step 1: Heat oil in a Dutch oven and brown the beef in batches.
Step 2: Cook onion until soft, then add garlic, chili powder, cumin, and tomato paste.
Step 3: Return beef to the pot, add broth, and bring to a gentle simmer.
Step 4: Cover partially and cook for about 2 hours, until the beef is tender and the sauce is thick.
Storage: Refrigerate for 3 to 4 days or freeze in airtight portions. Reheat to 165°F.
8. High-Protein Chili Dogs
Approx. 31g ProteinIngredients: 4 all-beef or turkey hot dogs, 4 whole-wheat hot dog buns, 2 cups prepared lean chili, 1 cup shredded cheddar, 1/4 cup diced onion, and sliced jalapeños.
Step 1: Heat chili in a saucepan until it reaches 165°F.
Step 2: Cook hot dogs according to package directions until steaming hot.
Step 3: Toast the buns lightly and place one hot dog in each.
Step 4: Top with chili, cheddar, onion, and jalapeños.
Storage: Refrigerate chili and hot dogs separately for 3 to 4 days. Assemble with fresh buns when serving.
9. Three-Bean Vegetarian Chili
Approx. 24g ProteinIngredients: 1 can kidney beans drained, 1 can black beans drained, 1 can pinto beans drained, 2 cans diced tomatoes, 1 cup corn, 1 onion chopped, 1 bell pepper chopped, 3 cups vegetable broth, 2 tbsp chili powder, 1 tsp cumin, and 1 cup shredded cheddar.
Step 1: Cook onion and bell pepper in a large pot until tender.
Step 2: Add chili powder and cumin and stir for 30 seconds.
Step 3: Add all beans, tomatoes, corn, and broth and bring to a simmer.
Step 4: Cook uncovered for 25 to 30 minutes and divide cheddar among the servings.
Storage: Refrigerate for 3 to 4 days or freeze without the cheese topping. Reheat to 165°F.
10. Beef and Butternut Squash Chili
Approx. 38g ProteinIngredients: 1 1/2 lb lean ground beef, 5 cups cubed butternut squash, 1 can black beans drained, 2 cans diced tomatoes, 1 onion chopped, 2 cups beef broth, 2 tbsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika.
Step 1: Cook beef and onion until the meat reaches 160°F; drain excess fat.
Step 2: Stir in chili powder, cumin, and smoked paprika.
Step 3: Add squash, beans, tomatoes, and broth and bring to a simmer.
Step 4: Cook for 30 to 35 minutes until the squash is tender and the sauce has thickened.
Storage: Refrigerate for 3 to 4 days or freeze in individual portions. Reheat to 165°F.
11. Cincinnati-Style Chili
Approx. 36g ProteinIngredients: 1 1/2 lb lean ground beef, 12 oz dry spaghetti, 1 can tomato sauce, 3 cups beef broth, 1 onion finely chopped, 1 tbsp chili powder, 1 tsp cinnamon, 1/4 tsp allspice, 1 tsp unsweetened cocoa, 1 can kidney beans drained, and 1 1/2 cups shredded cheddar.
Step 1: Cook beef and half the onion until the meat reaches 160°F; drain excess fat.
Step 2: Add tomato sauce, broth, chili powder, cinnamon, allspice, and cocoa.
Step 3: Simmer uncovered for 40 to 45 minutes and stir in the beans near the end.
Step 4: Cook spaghetti and serve each portion with chili, cheddar, and remaining onion.
Storage: Refrigerate chili and pasta separately for 3 to 4 days. Reheat chili to 165°F.
12. High-Protein Chili Mac
Approx. 42g ProteinIngredients: 1 1/2 lb lean ground turkey, 8 oz dry high-protein elbow pasta, 1 can kidney beans drained, 1 can diced tomatoes, 3 cups chicken broth, 1 onion chopped, 2 tbsp chili powder, 1 tsp cumin, and 1 1/2 cups shredded cheddar.
Step 1: Cook turkey and onion until the turkey reaches 165°F.
Step 2: Add chili powder, cumin, beans, tomatoes, and broth and bring to a simmer.
Step 3: Stir in pasta and cook until tender, adding a little water if the pot becomes dry.
Step 4: Remove from heat and stir in cheddar until melted.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
13. Chili-Loaded Baked Potato Bar
Approx. 40g ProteinIngredients: 4 large russet potatoes, 3 cups prepared beef or turkey chili, 1 cup shredded cheddar, 1 cup steamed broccoli, 1/2 cup plain Greek yogurt, 1/4 cup sliced green onions, and 1/2 cup salsa.
Step 1: Heat oven to 425°F, pierce potatoes, and bake for 50 to 60 minutes until tender.
Step 2: Heat chili to 165°F and warm the broccoli.
Step 3: Split potatoes and fluff the centers with a fork.
Step 4: Set out chili, cheddar, broccoli, yogurt, green onions, and salsa for serving.
Storage: Refrigerate potatoes and toppings separately for 3 to 4 days. Reheat potatoes and chili to 165°F.
14. Pumpkin Turkey Chili
Approx. 38g ProteinIngredients: 1 1/2 lb 93% lean ground turkey, 1 can plain pumpkin purée, 2 cans black beans drained, 2 cans diced tomatoes, 1 onion chopped, 1 bell pepper chopped, 2 cups chicken broth, 2 tbsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika.
Step 1: Cook turkey, onion, and pepper until the turkey reaches 165°F.
Step 2: Stir in chili powder, cumin, and smoked paprika.
Step 3: Add pumpkin, beans, tomatoes, and broth and mix until smooth.
Step 4: Simmer uncovered for 25 to 30 minutes, stirring occasionally.
Storage: Refrigerate for 3 to 4 days or freeze in airtight portions. Reheat to 165°F.
15. Chili-Stuffed Bell Peppers
Approx. 39g ProteinIngredients: 4 large bell peppers, 4 cups prepared thick beef or turkey chili, 1 cup shredded cheddar, 1/2 cup cooked brown rice, and cooking spray.
Step 1: Heat oven to 375°F and lightly grease a baking dish.
Step 2: Remove pepper tops and seeds and stand the peppers in the dish.
Step 3: Mix hot chili with rice, fill each pepper, and add cheddar.
Step 4: Cover and bake 25 minutes, then uncover and bake 10 to 15 minutes until peppers are tender and centers reach 165°F.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
16. Loaded High-Protein Chili Nachos
Approx. 36g ProteinIngredients: 9 oz sturdy tortilla chips, 4 cups prepared lean beef, turkey, or three-bean chili, 2 cups shredded Mexican-blend cheese, 1 cup black beans drained, 1 cup diced tomatoes, 1 avocado diced, 1/2 cup plain Greek yogurt, and sliced green onions.
Step 1: Heat oven to 400°F and line a large sheet pan.
Step 2: Spread chips in an even layer and add chili, beans, and cheese.
Step 3: Bake 8 to 12 minutes until the toppings are hot and the cheese has melted.
Step 4: Add tomatoes, avocado, Greek yogurt, and green onions just before serving.
Storage: Refrigerate leftover toppings separately for 3 to 4 days. Nachos are best assembled fresh; reheat chili to 165°F.
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