Low Carb Hearty Chicken Chili
Dive into a bowl of comfort with this Low Carb Hearty Chicken Chili, a satisfying and flavor-packed dish that's perfect for cozy nights and health-conscious cravings. Bursting with tender shredded chicken, vibrant bell peppers, jalapeño heat, and a perfectly spiced tomato base, this chili skips the carbs but never the flavor. With a prep time of just 15 minutes and a simmering process that melds all the ingredients into a rich, savory masterpiece, this recipe is as simple as it is delicious. Garnish with fresh cilantro and your favorite low-carb toppings, like avocado slices or a dollop of sour cream, for a customizable meal that’s both nutrient-packed and irresistibly comforting. Perfect for meal prep or feeding a crowd, this chicken chili is sure to become a staple in your low-carb recipe collection.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pounds Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Jalapeño, seeded and diced
- 1 15-ounce can Canned tomatoes, diced
- 2 cups Chicken broth
- 2 tablespoons Tomato paste
- 1.5 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 0.25 cup Fresh cilantro, chopped
- Sour cream (optional, for serving)
- Shredded cheddar cheese (optional, for serving)
- Avocado, sliced (optional, for serving)
Instructions
Preheat a large pot or Dutch oven over medium heat and add olive oil.
Season the chicken breasts with salt and black pepper.
Add the chicken breasts to the pot and sear each side for about 4-5 minutes, until golden brown. Remove from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.
Add the garlic, red bell pepper, green bell pepper, and jalapeño to the pot. Sauté for another 5 minutes until the peppers have softened.
Stir in the diced tomatoes, chicken broth, tomato paste, chili powder, cumin, oregano, and paprika. Mix well to combine the ingredients.
Return the chicken breasts to the pot, submerging them in the chili mixture.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25 minutes, allowing the flavors to meld and the chicken to cook through.
Once the chicken is cooked, remove it from the pot and shred it with two forks.
Return the shredded chicken to the pot and stir well to incorporate it into the chili.
Simmer for an additional 5 minutes to heat through. Taste and adjust seasoning if necessary.
Serve the chili hot, garnished with fresh cilantro, and topped with optional sour cream, shredded cheddar cheese, or avocado slices, if desired.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 5128 mg | 223% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 30.6 g | ||
| Protein | 310.0 g | 620% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 612 mg | 47% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5487 mg | 117% | |
*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.
