Keto Hearty Chicken Chili

Warm up with a bowl of Keto Hearty Chicken Chili, a flavorful and satisfying low-carb twist on a classic comfort food. This recipe is packed with tender shredded chicken thighs, vibrant vegetables like zucchini, cauliflower rice, and bell peppers, and a rich, spiced broth infused with chili powder, cumin, and paprika. With only 20 minutes of prep time and 40 minutes of cooking, this keto-friendly chili is perfect for weeknight dinners or meal prep. It's a hearty, guilt-free option that’s both gluten-free and full of protein and fiber, making it ideal for those following a keto or low-carb lifestyle. Serve it steaming hot, topped with fresh cilantro, for a cozy, healthy meal that the whole family will adore!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Stir in the chili powder, ground cumin, and paprika, cooking for another minute until the spices are fragrant.

Step 5

Return the browned chicken to the pot. Add the diced tomatoes with juice and chicken broth. Stir well to combine.

Step 6

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.

Step 7

Remove the chicken thighs, shred them using two forks, and return the shredded chicken to the pot.

Step 8

Add the diced zucchini and riced cauliflower to the pot. Season with salt and black pepper.

Step 9

Continue to simmer uncovered for an additional 10 minutes until the zucchini is tender and the chili has thickened slightly.

Step 10

Stir in the chopped cilantro before serving.

Step 11

Ladle the chicken chili into bowls and garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(2470.7g)

Amount per serving	% Daily Value*
Calories	2052.5

Total Fat 107.1g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 639.6mg	0%
Sodium 4457.1mg	0%
Total Carbohydrate 73.3g	0%
Dietary Fiber 26.1g	0%
Total Sugars 28.7g
Protein 200.3g	0%

Vitamin D 47.6IU	0%
Calcium 369.7mg	0%
Iron 17.5mg	0%
Potassium 4961.1mg	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: 46.8%

Protein: 38.9%

Carbs: 14.2%