Chili 3- Way
This comforting bowl features a high-protein chili made with lean beef and turkey sausage, layered over fiber-rich pasta, and topped with a sprinkle of cheese and a big dollop of Greek yogurt (your go-to sour cream swap). It’s fast, filling, and every bite is better than the last—without the drive-thru guilt.
Ingredients
- 1 lb 93% lean ground beef
- ½ lb ground turkey sausage
- 2 cups chopped onions
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 tbsp Worcestershire sauce
- I box of Protein Pasta of choice
- 1–2 tsp chili powder
- 1 tsp Steak 'n Shake seasoning . It adds that nostalgic, savory diner flavor that makes this chili 3-way hit differently. You can find it on Amazon, or sub with a mix of seasoned salt, black pepper, and garlic powder — but the real deal is worth it.
- Salt & pepper to taste
- For Assembly (Per Serving):
- 1¼ cups prepared high-protein chili
- 2 tbsp reduced-fat shredded cheddar cheese
- 2 tbsp plain Greek yogurt (sour cream swap)
- 3/4 reduced fat cheddar cheese
- Cumin
- Cayenne Pepper
- Cajun Seasoning
Instructions
Cook The Meat
- In a large skillet or Dutch oven, cook the 93% lean ground beef and ground turkey sausage together over medium heat until fully browned. Season the meat with Worcestershire sauce, Steak 'n Shake seasoning, chili powder, salt, and pepper and Chili Powder (to taste) while it cooks. Be sure not to drain
Once browned and fully seasoned, set aside half of the combined meat mixture and juice in a separate bowl — this will be used later as the topping. (Be sure not to drain)
To the remaining meat and juice in the crockpot, add:
- 1 can of Light Kidney Beans (undrained)
- 1 can of Black Beans (undrained)chili Powder (to taste) while it cooks. Be sure not to drain
- 2 cups of chicken broth
- 1 packet of chili mix
- 1 can of diced tomatoes with green peppers and onion
- 2 cups of frozen diced onion thawed with juice
- Cajun seasoning, Steak N Shake Seasoning, Cayenne pepper and Chili Powder to taste
3. Cook the Pasta
- While the chili simmers, bring a pot of salted water to a boil, cook the pasta according to package, drain and set aside.
- 4. Assemble the Chili 3-Way
- Fill each bowl with 1 and 1/2 cup pasta, cover pasta with 1-2 ladles of chili depending on taste. Top with 1-2 generous spoonful of beef mix and sprinkle with 2 tbsp of reduced fat cheddar cheese. Top with 2 tbsp of Greek yogurt ( smart swap for sour cream.
- Dig in and Enjoy!
Notes
This chili can be made ahead of time and stored in the fridge for up to 4 days or frozen for future meals. It reheats beautifully and actually tastes even better the next day.
Want it lighter? Drain meat grease and skip the extra topping.
Swap in dairy-free cheese or omit cheese entirely for a lower-fat option.
Serve over roasted veggies, baked potatoes, or cauliflower rice for a gluten-free twist.
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🍴🐾 Affiliate Disclosure Some links on this site are affiliate links, meaning I may earn a small commission if you make a purchase — at no extra cost to you. That commission helps keep the fridge full, the protein stocked, and my daughter happily fed with whatever Cajun-flavored food she’ll actually eat. It also keeps Comet the Saint Bernard in snacks, because apparently emotional support is a full-time job. I only share products we truly use and love. Thanks for backing this journey — one click, one meal, and one giant paw at a time.
Nutrition Information
Yield 8 Serving Size 2Amount Per Serving Calories 545Total Fat 24gSaturated Fat 9gUnsaturated Fat 24gCarbohydrates 38gFiber 10gProtein 32g