Keto Hearty Chicken Chili
Warm up with a bowl of **Keto Hearty Chicken Chili**, a low-carb twist on classic comfort food that’s packed with bold flavors and wholesome ingredients. This recipe features tender, shredded chicken thighs simmered in a savory blend of spices, diced tomatoes, and chicken broth, joined by nutrient-rich additions like zucchini, riced cauliflower, and fragrant cilantro. With its spicy kick from jalapeño and cozy notes of cumin and paprika, this chili delivers a satisfying balance of heat and heartiness while staying keto-friendly. Prep in just 20 minutes and enjoy a filling, guilt-free meal perfect for weeknight dinners or meal prep. Whether served as is or with your favorite low-carb toppings, this crowd-pleaser is sure to become a staple in your keto recipe repertoire.
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 medium green bell pepper, chopped
- 1 jalapeño pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 14.5 ounces diced tomatoes, with juice
- 2 cups chicken broth
- 1 medium zucchini, diced
- 2 cups cauliflower, riced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs to the pot and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, minced garlic, chopped green bell pepper, and jalapeño. Sauté for 4-5 minutes until the vegetables are softened.
Stir in the chili powder, ground cumin, and paprika, cooking for another minute until the spices are fragrant.
Return the browned chicken to the pot. Add the diced tomatoes with juice and chicken broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes, allowing the flavors to meld together.
Remove the chicken thighs, shred them using two forks, and return the shredded chicken to the pot.
Add the diced zucchini and riced cauliflower to the pot. Season with salt and black pepper.
Continue to simmer uncovered for an additional 10 minutes until the zucchini is tender and the chili has thickened slightly.
Stir in the chopped cilantro before serving.
Ladle the chicken chili into bowls and garnish with additional cilantro if desired.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4457 mg | 194% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 28.7 g | ||
| Protein | 200.3 g | 401% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 370 mg | 28% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4961 mg | 106% | |
*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.
