Keto Chili Chicken
Spice up your mealtime with this bold and flavorful Keto Chili Chicken, a low-carb twist on a classic comfort dish. Featuring tender bites of chicken thighs simmered in a rich, spiced tomato base with sautéed bell peppers, onions, and fragrant garlic, this one-pot wonder is as satisfying as it is simple to prepare. Seasoned to perfection with chili powder, cumin, paprika, and a kick of cayenne, it’s perfect for those craving a hearty, keto-friendly meal. Ready in under an hour, this dish is ideal for busy weeknights and can be topped with creamy avocado slices, fresh cilantro, and optional sour cream for an extra layer of indulgence. Packed with protein and bursting with flavor, this Keto Chili Chicken is sure to become a new favorite for anyone seeking a healthy, low-carb dinner option.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 medium Bell peppers, chopped
- 14 ounces Canned diced tomatoes
- 1 cup Chicken broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 large Avocado, sliced (for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and season with a bit of salt and pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chopped onion to the pot and sauté for about 3 minutes, until tender.
Stir in the minced garlic and continue to cook for another minute until fragrant.
Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides, about 5-6 minutes.
Toss in the chopped bell peppers and sauté for another 3 minutes to soften.
Pour the diced tomatoes and chicken broth into the pot, stirring to combine.
Mix in the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to evenly coat the chicken and vegetables.
Bring the mixture to a simmer, lower the heat, and cover the pot. Let it cook for about 20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Remove the pot from the heat and stir in the chopped cilantro.
Serve hot, garnished with sliced avocado and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4186 mg | 182% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 32.3 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 515 mg | 40% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4197 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
