Paleo Hearty Chicken Chili
Warm up your kitchen with this Paleo Hearty Chicken Chili, a deliciously wholesome spin on classic comfort food. Packed with lean chicken breasts, vibrant bell peppers, and nutrient-rich sweet potato and zucchini, this chili offers a satisfying meal without grains, beans, or dairy. Simmered in a robust blend of spices like cumin, smoked paprika, and chili powder—plus the zest of green chilies—every bowl bursts with flavor while staying paleo-friendly. Perfect for weeknight dinners or batch cooking, this one-pot wonder is ready in just an hour and serves up to six hearty portions. Garnish with fresh cilantro for a fragrant finish and enjoy a healthy, protein-rich dish that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 4 cloves minced garlic
- 28 ounces canned diced tomatoes (with juice)
- 2 cups chicken broth
- 4 ounces canned green chilies
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large sweet potato, peeled and diced
- 1 medium zucchini, diced
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic, red bell pepper, and green bell pepper to the pot. Cook for an additional 4 minutes, stirring occasionally.
Add the chicken breasts to the pot and pour in chicken broth and canned tomatoes with their juice.
Stir in the green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Bring the mixture to a simmer and reduce the heat to low.
Cover the pot and let it cook for 20 minutes, or until the chicken is fully cooked and can be easily shredded with a fork.
Remove chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the pot.
Add the diced sweet potato and zucchini to the chili. Stir to combine.
Cover the pot again and cook for another 15-20 minutes, until the sweet potatoes are tender.
Taste and adjust seasoning if necessary.
Serve hot, garnished with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 6030 mg | 262% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 48.0 g | ||
| Protein | 234.4 g | 469% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 448 mg | 34% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 5616 mg | 120% | |
*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.
