Keto Chili Chicken

Spice up your low-carb meal plan with this bold and flavorful Keto Chili Chicken! Perfectly seasoned bite-sized chicken thighs are simmered with vibrant bell peppers, aromatic garlic, and a rich medley of chili spices in a luscious tomato and chicken broth base. This savory, one-pot recipe is packed with protein while staying keto-friendly, making it ideal for busy weeknights or meal prep. Garnished with creamy avocado slices and a dollop of sour cream, each bowl delivers a hearty, satisfying bite with just the right kick of heat. Ready in under an hour and teeming with homemade comfort, this keto chili chicken is a must-try for spice lovers craving a guilt-free, wholesome deliciousness.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with a bit of salt and pepper.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the chopped onion to the pot and sauté for about 3 minutes, until tender.

Step 4

Stir in the minced garlic and continue to cook for another minute until fragrant.

Step 5

Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides, about 5-6 minutes.

Step 6

Toss in the chopped bell peppers and sauté for another 3 minutes to soften.

Step 7

Pour the diced tomatoes and chicken broth into the pot, stirring to combine.

Step 8

Mix in the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to evenly coat the chicken and vegetables.

Step 9

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.

Step 10

Remove the pot from the heat and stir in the chopped cilantro.

Step 11

Serve hot, garnished with sliced avocado and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	(1880.7g)

Amount per serving	% Daily Value*
Calories	2168.7

Total Fat 142.5g	0%
Saturated Fat 37.5g	0%
Polyunsaturated Fat 6.1g
Cholesterol 634.9mg	0%
Sodium 4185.7mg	0%
Total Carbohydrate 78.6g	0%
Dietary Fiber 37.2g	0%
Total Sugars 32.3g
Protein 138.8g	0%

Vitamin D 31.8IU	0%
Calcium 514.9mg	0%
Iron 15.5mg	0%
Potassium 4197.2mg	0%

*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.

Source of Calories

Fat: 59.6%

Protein: 25.8%

Carbs: 14.6%