You can whip up a nourishing, hearty dinner in under 45 minutes that actually keeps you full until breakfast! I first started playing around with this recipe during a particularly chilly February when I was training for a half-marathon and constantly felt like a bottomless pit. While I love a classic beef stew, I wanted something lighter that still delivers a serious nutritional punch. This protein-packed bean chili is the result of a smoky, velvety, and incredibly flexible meal that has become my absolute favorite for Sunday meal prep.
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Why This High-Protein Chili Works
The beauty of this recipe lies in its strategic layering of plant-based powerhouses. By combining lentils and fiber-rich beans with a sneaky addition of pea protein and a savory chipotle cream, we’re hitting those elusive high-protein numbers without needing a massive slab of meat. However, you can totally add some if that’s your style! We are looking at a huge 35-45g of protein per serving, which is the gold standard for a post-workout recovery meal.
It’s one of those dinners that actually tastes better the next day after the spices have had a chance to mingle. Plus, it’s naturally gluten-free and easily kept vegan, making it a “safe bet” for feeding a crowd with varied dietary needs.
Best Beans for Protein Chili
When it comes to building a high-protein chili, not all beans are created equal, though most are superstars in their own right. I usually go for a mix to get the best textural experience.
| Bean Type | Protein per ½ cup | Fiber per ½ cup | Best For |
| Kidney beans | 6g | 6g | Traditional chili |
| Black beans | 6g | 6g | Mild flavor |
| Pinto beans | 6g | 6g | Creamy texture |
Kidney beans offer that classic, meaty bite, while pinto beans break down slightly to create a thick, luscious base. Black beans add a lovely color contrast and a mild, earthy sweetness that balances the heat from the chipotle.
Protein-Packed Bean Chili (35g+ Protein)
Ingredients
The Chili Base
- 1 medium onion small diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 cup dry lentils green, brown, or Puy, rinsed
- 3 cups cooked beans kidney, black, or pinto, drained and rinsed
- 2 cups diced tomatoes approx. 520g
- 2¼ cups vegetable broth
- 2 cups chopped kale or leafy greens
- ¼ cup pea protein powder optional, for maximum boost
Chipotle Cream Sauce
- 1 chipotle pepper in adobo sauce plus 1–2 tsp sauce
- 2 teaspoons mellow white miso paste
- 2 tablespoons nutritional yeast
- ½ cup unsweetened plant-based milk
For Serving
- Fresh lime juice cilantro, avocado, and tortilla chips
Instructions
- Sauté Aromatics: Heat broth or oil in a Dutch oven. Sauté onions for 4 minutes. Add garlic and spices (oregano, cumin, chili powder) and stir for 1 minute until fragrant.
- Simmer: Add lentils, beans, tomatoes, and broth. Bring to a boil, then simmer on low for 25 minutes until lentils are tender.
- Blend Sauce: While simmering, blend chipotle pepper, adobo sauce, miso, nutritional yeast, and plant milk until smooth.
- Boost Protein: Stir in chopped kale and pea protein powder until the greens wilt.
- Finish: Incorporate the chipotle cream sauce and lime juice. Season with salt and serve with toppings.
Notes
Nutrition
Ingredients
- 1 medium onion, small diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 cup dry lentils (green, brown, or Puy), rinsed
- 3 cups cooked beans (or 2 cans 15 oz each, drained and rinsed), use any mix of black, kidney, or pinto
- 2 cups diced tomatoes (about 1 can or jar, 520g)
- 2¼ cups vegetable broth, plus more as needed
- 2 cups chopped kale or leafy greens
- ¼ cup pea protein powder (optional, for maximum protein boost)
For the Chipotle Cream Sauce:
- 1 chipotle pepper in adobo sauce, plus 1–2 teaspoons of the adobo sauce
- 2 teaspoons mellow (white) miso paste
- 2 tablespoons nutritional yeast
- ½ cup unsweetened plant-based milk
For Seasoning & Serving:
- Juice of 1 lime
- Salt to taste
- ¼ cup fresh cilantro or parsley, chopped
- Sliced avocado
- Crushed tortilla chips (optional)
Step-by-Step Instructions
Get ready to fill your kitchen with the most incredible aroma! Here are the steps to bring this easy bean chili recipe to life.
1. Sauté the Aromatics
Heat a generous drizzle of vegetable broth or olive oil in a large saucepan or Dutch oven over medium-high heat. Add the diced onion and cook for about 4 minutes, stirring frequently, until softened and beginning to turn golden. Add minced garlic, dried oregano, ground cumin, and chili powder. Stir constantly for about 1 minute until the spices are fragrant and bloom beautifully. This releases their essential oils and builds deep, layered flavor.
2. Simmer the Chili
Add the rinsed lentils, beans, diced tomatoes, and vegetable broth to the pot. Stir everything together well. Bring the mixture to a boil over high heat, then reduce to low heat, cover partially, and simmer for about 25 minutes, stirring occasionally. You want the lentils to be just tender but still hold their shape. Add more broth as needed if the chili becomes too thick during cooking (I usually keep a little extra on hand just in case).
3. Make the Chipotle Cream Sauce
While the chili simmers, add the chipotle pepper, adobo sauce, miso paste, nutritional yeast, and plant-based milk to a blender. Blend on high for 30–45 seconds until the sauce is completely smooth and creamy. This velvety sauce is what gives the chili its signature richness and depth; it’s the “secret sauce” that makes people ask for the recipe!
4. Add Greens & Protein
Once the lentils are tender, remove the pot from the heat and stir in the chopped kale and the pea protein powder. Fold gently until the greens are wilted and the protein powder is fully incorporated. This step is vital because it brings each serving to an impressive 35 grams of protein.
5. Finish & Serve
Pour the blended chipotle cream sauce into the chili and stir thoroughly until everything is evenly combined. Squeeze in the fresh lime juice and season with salt to taste. The lime brightens all the smoky flavors beautifully. Ladle into bowls and get creative with your toppings!
Protein Options to Add
While this is a fantastic vegan bean chili, you can easily customize it based on what you have in the fridge.
- Ground Beef or Turkey: Sauté 1lb of meat with the onions at the start for a traditional feel.
- Impossible Meat: A great way to keep it plant-based while adding a “meaty” texture.
- Shredded Chicken: Stir in leftover rotisserie chicken at the very end to warm through.
- Extra Beans: If you’re out of lentils, just double up on the kidney or black beans.
Recipe Variations
- Slow Cooker: Throw everything (except the cream sauce and greens) into the slow cooker and cook on high for 4 hours or on low for 8 hours. Stir in the sauce and kale right before serving.
- Instant Pot: Use the sauté function to cook the aromatics, then pressure-cook on high for 15 minutes with a natural release.
- Mild vs. Spicy: The chipotle provides a moderate kick. For a mild version, use only a teaspoon of adobo sauce and skip the actual pepper.
Serving Suggestions & Toppings
I recommend serving this with a big slice of cornbread or over a bed of fluffy quinoa for even more protein. For toppings, my personal preference is a massive dollop of vegan sour cream and plenty of sliced avocado to cut through the heat. Crushed tortilla chips provide a necessary crunch, and a sprinkle of diced red onion adds a zippy bite.
Nutrition Information (Per Serving)
- Calories: 410 kcal
- Protein: 35g
- Fiber: 14g
- Carbs: 48g
- Fat: 9g
Nutritional information is approximate and may vary based on ingredients used.
Meal Prep & Storage Tips
This is a premier bean-and-chili meal-prep option. It stays fresh in the fridge for up to 5 days and freezes beautifully. I like to freeze individual portions in silicone molds so I can pop one out for a quick lunch whenever I’m in a rush. To reheat, add a splash of water or broth to loosen the sauce.
FAQs
What are the best beans for protein chili?
For the highest protein impact and best texture, I suggest a combination of kidney, black, and pinto beans. Each provides about 6g of protein and 6g of fiber per half-cup, ensuring your chili is both filling and traditionally thick.
Can I make high-protein chili without meat?
Absolutely! You can achieve a high-protein count by using a base of lentils and beans, then stirring in pea protein powder or nutritional yeast. This version delivers over 35g of protein per serving while remaining entirely plant-based.
How much protein is in bean chili?
A standard vegan bean chili typically offers about 15-20g of protein, but this specific recipe boosts that to 35g. If you choose to add ground beef or turkey, that number can easily climb to 45g per serving.
Conclusion
This protein-packed bean chili is truly a lifesaver for busy weeknights when you want something that feels like a hug in a bowl but still fuels your body. It’s adaptable, budget-friendly, and so satisfying that even the meat-lovers in your life will be asking for seconds. I can’t wait for you to try that Chipotle cream sauce, it’s a game-changer! If you make this, please leave a comment and let me know which protein combo you went with!
