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High-Protein Chicken Chili Recipe

Emily Carter
This vegan high-protein chicken chili delivers deep flavor, serious protein, and satisfying texture without animal ingredients.It works for meal prep, cold evenings, and women who expect dinner to show strength.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 410 kcal

Ingredients
  

  • Vegan chicken chunks or crumbles soy or pea protein: 300 g
  • Olive oil: 1 tbsp
  • Onion chopped: ¾ cup
  • Garlic minced: 1 tbsp
  • Tomato puree: 1 cup
  • Diced tomatoes: ½ cup
  • White beans or kidney beans cooked: 1½ cups
  • Vegetable broth: 1½ cups
  • Chili powder: 1½ tsp
  • Cumin powder: 1 tsp
  • Smoked paprika: 1 tsp
  • Oregano dried: ½ tsp
  • Salt: ¾ tsp
  • Black pepper: ½ tsp

Instructions
 

  • Heat olive oil in a pot over medium heat.
  • Add onion and sauté 3 minutes until soft.
  • Stir in garlic and cook 30 seconds until fragrant.
  • Add vegan chicken using 300 g, stirring gently.
  • Cook 5 minutes until lightly browned.
  • Add chili powder, cumin, paprika, oregano, salt, and pepper.
  • Pour tomato puree, diced tomatoes, and vegetable broth.
  • Add beans using 1½ cups evenly.
  • Simmer uncovered 20 minutes, stirring occasionally.
  • Taste, adjust seasoning, and serve hot.

Notes

Nutritional Values (Per Serving)

  • Calories: 410 kcal
  • Total Fat: 10 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 42 g
  • Fiber: 11 g
  • Protein: 30 g

Vitamins & Minerals (Per Serving %)

  • Vitamin B12: 40%
  • Iron: 28%
  • Zinc: 24%
  • Magnesium: 22%
  • Potassium: 26%

Additional Notes / Tips to Enhance the Flavor

Add cocoa powder for deeper, dramatic richness.
Top with vegan yogurt or avocado for balance.
Let chili rest ten minutes so flavors fully commit.