Award Winning Chili (2014 Cook Off Champion)
Leo Biette-TimmonsAward Winning Chili (2014 Cook Off Champion)
High protein chili recipe perfect for meal prep or cozy weeknight dinners.
We’re officially in chili season — and this is the recipe that won me a cook off back in 2014! It’s hearty, high in protein, and easy to make. The base version is mild (Becca approved), but you can easily turn up the heat with a few simple spice tweaks.
Everything comes together in one pot — just simmer low and slow for a couple of hours and let the flavors develop.
Ingredients
- 3 chorizo links
-
2 spicy chicken sausage links
- (optional swap: all chorizo for richer flavor or all chicken sausage to lower calories)
- Remove sausage casings before cooking
- 1 onion, diced
- 1 red bell pepper, diced
- (2) 28 oz cans crushed tomatoes
- (1) 28 oz can kidney beans, drained
- (1) 28 oz can pinto beans, drained
- 2 tablespoons cumin
- 1 tablespoon chili powder*
- 1 teaspoon salt
- ½ teaspoon paprika
- 1 teaspoon black pepper
- 3 garlic cloves, crushed
- ~80ml water (about ⅓ cup, to rinse the tomato cans)
To Ramp Up the Spice
- Add a second tablespoon of chili powder
- Add chipotle chili pepper
- Add ½ teaspoon cayenne pepper (this version is extra spicy!)
Directions
- Dice the onion and red pepper, then add them to a large Dutch oven.
- Add crushed tomatoes and drained beans.
- Stir in the cumin, chili powder, salt, paprika, and black pepper.
- Peel and crush the garlic, then add it to the pot.
- Slice the sausage casings lengthwise and remove the meat, adding it directly to the pot.
- Pour about ⅓ cup (80ml) water into the empty tomato cans, swirl to loosen leftover sauce, and pour it in.
- Stir everything well, cover, and simmer on low heat for at least 2 hours.
Serving Suggestions
Top with shredded cheese, scallions, chives, or a dollop of Greek yogurt for a creamy, high protein finish.
Nutrition (per serving, 8 servings, roughly 400g)
- Calories: 345
- Protein: 28g
- Carbs: 31g
- Fat: 12g
- Fiber: 12g