What Makes This High-Protein Butter Chicken Chili Special?
This dish combines two comfort food icons—Indian butter chicken and Tex-Mex chili—to create a slow-cooked bowl that’s creamy, rich, and unexpectedly high in protein. By using ground chicken plus two types of beans, the recipe delivers a balanced macro profile that supports muscle recovery, satiety, and blood sugar stability. The slow cooker method develops deep buttery flavor while keeping prep incredibly simple. The mild heat from garam masala and chili powder blends beautifully with tomatoes and cream, creating a luscious fusion chili perfect for cozy nights or meal prep.
Is Butter Chicken Chili Actually High Protein?
Yes—this recipe is intentionally designed to be high protein without tasting like “health food.” Ground chicken provides a lean base, while kidney beans and optional chickpeas add plant-based protein and fiber. Greek yogurt on top contributes additional protein, making each serving extremely satisfying. Many readers ask if chili can be both creamy and high protein—this one absolutely can, because it uses full-fat coconut milk or heavy cream for flavor and texture while still leaning on chicken and legumes for muscle-friendly nutrition. For even more protein, you can double the beans or use Greek yogurt instead of sour cream.
Can I Make This Butter Chicken Chili Mild or Spicy?
This recipe is very flexible in terms of spice level. Garam masala creates warmth without burning heat, while chili powder and smoked paprika add a Tex-Mex edge. If you prefer a mild chili, use ½ teaspoon chili powder and omit optional cayenne. For spice lovers, add diced jalapeño or extra paprika. Because the dish finishes with cream or coconut milk, even higher levels of spice mellow out beautifully. This ability to adjust heat makes the recipe family-friendly while still appealing to adults who enjoy deeper flavors.
Looking for more comfort and high protein recipes? Check these 3 suggestions:
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How Creamy Should Butter Chicken Chili Be?
The base of this chili is intentionally rich and silky thanks to cream or coconut milk, which mimics classic butter chicken sauce. The slow cooker naturally thickens the mixture as tomatoes reduce and spices bloom. The final texture should be smooth but hearty—closer to a creamy stew than a runny soup. If you want your chili even thicker, you can simmer the final mixture uncovered for a few extra minutes or mash a few beans into the broth. For a lighter version, replace half the cream with broth.
What Beans Work Best in Butter Chicken Chili?
Kidney beans offer the best bite and color contrast, but black beans also blend wonderfully with the smoky spices. Chickpeas are optional but bring a Moroccan-inspired twist that aligns beautifully with ginger and garam masala. If you prefer a lower-carb version, omit the chickpeas entirely. Beans not only add protein but also increase fiber, making the meal more filling and digestive-friendly. With beans included, this chili becomes an excellent meal-prep option because it reheats well and maintains texture even after several days.
How to Serve This Fusion Chili for Maximum Flavor
This dish shines when topped with fresh cilantro, a swirl of Greek yogurt, and a squeeze of lemon or lime. Naan chips or pita chips provide crunch while anchoring the dish in its Indian inspiration. Cornbread or tortilla chips work too, highlighting the Tex-Mex influence. For presentation, drizzle a thin line of cream across the top and scatter extra paprika for color. The bold orange-red base makes it easy to create an eye-catching bowl for photos or Pinterest pins.
Pro Tip 💡 :
“Serve with naan chips for true fusion flavor.”
Storage and Meal Prep Tips
This chili stores exceptionally well, making it ideal for busy weeknights or weekly batch cooking. Refrigerate for up to 4 days or freeze for up to 3 months. When reheating, add a splash of broth or cream to restore smoothness, as beans tend to thicken the mixture over time. The flavors become even deeper on day two, similar to curry. Avoid boiling vigorously after adding dairy to prevent separation—gentle reheating is best.
Can I Make This Dairy-Free or Lower-Calorie?
Absolutely. Coconut milk is a perfect dairy-free substitute that mirrors butter chicken’s natural sweetness. For a low-calorie version, use light coconut milk or mix half cream with broth. You can also skip the butter and increase spices for richness without added fat. Greek yogurt can replace cream in toppings, keeping protein high while reducing calories. This versatility allows you to tailor the dish to different diets without losing the signature fusion flavor profile.
Print
Recipe: High-Protein Crockpot Butter Chicken Chili
- Total Time: 3–7 hours 10 minutes
- Yield: 6 Servings 1x
Description
A fusion of Indian butter chicken and Tex-Mex chili—creamy, spiced, high-protein, and slow-cooked to perfection.
Ingredients
For the Chili Base
- 1 lb ground chicken or ground turkey
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp olive oil
- 1 tbsp garam masala
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp turmeric
- Salt and black pepper, to taste
Liquids & Tomatoes
- 1 can crushed tomatoes
- 1 can tomato sauce or diced tomatoes1 cup low-sodium chicken broth
1–2 tbsp tomato paste
Protein Boost & Creaminess
- 1 can kidney beans or black beans, drained and rinsed
- 1 can chickpeas, drained (optional)
- 1 cup heavy cream or coconut milk
- 1 tbsp butter
Finishing & Toppings
- Fresh cilantro
- Plain Greek yogurt or sour cream
- Cream swirl
- Naan chips or tortilla chips
Instructions
-
Brown the meat (optional but recommended)
- Heat olive oil in a skillet over medium heat.
- Add ground chicken and cook 5–7 minutes, breaking it apart.
- Add onion, garlic, and ginger; cook 2 minutes.
- Transfer to slow cooker.
-
Add the spices
- Add garam masala, chili powder, smoked paprika, cumin, turmeric, salt, and pepper.
- Stir to coat.
-
Add tomatoes, broth, and beans
- Add crushed tomatoes, tomato sauce, broth, tomato paste, kidney beans, and chickpeas.
- Stir well.
-
Slow cook
- Cook on Low for 6–7 hours or High for 3–4 hours.
- Chili becomes thick and deep orange-red.
-
Make it “butter chicken creamy”
- Stir in heavy cream or coconut milk and butter.
- Cook on Low for 10–15 minutes.
-
Finish & serve
-
Ladle into bowls.
- Top with cilantro, yogurt or cream, and naan chips.
Notes
- Use coconut milk for dairy-free.
- Double the beans for extra protein.
- Add cayenne or jalapeño for heat.
- Serve with naan chips for true fusion flavor.
- Prep Time: 10 Minutes
- Cook Time: 3–7 hours
- Category: Soup
- Method: Slow Cook
- Cuisine: Comfort
Nutrition
- Serving Size: 1 Serving
- Calories: 420 Kcal
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 38g
Keywords: Butter Chicken Chili
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