Low Carb Hearty Chicken Chili

Warm up your mealtime routine with this Low Carb Hearty Chicken Chili, a flavorful twist on a classic dish that's both satisfying and keto-friendly. Packed with tender shredded chicken, vibrant bell peppers, a hint of spice from jalapeño, and a rich medley of smoky chili powder and paprika, this chili delivers bold flavor in every bite. A simmer of juicy canned tomatoes, savory chicken broth, and aromatic spices creates a comforting, thick base that’s perfect for those watching their carbs. Ready in under an hour, this easy-to-make recipe is ideal for weeknight dinners or meal prep. Top it off with fresh cilantro, creamy avocado, or a dollop of sour cream for a customizable finish that makes this dish an instant hit. Low carb, high flavor, and wholly satisfying—this chili checks all the right boxes!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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
• 0 Sour cream (optional, for serving)
• 0 Shredded cheddar cheese (optional, for serving)
• 0 Avocado, sliced (optional, for serving)

Directions

Step 1

Preheat a large pot or Dutch oven over medium heat and add olive oil.

Step 2

Season the chicken breasts with salt and black pepper.

Step 3

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.

Step 4

In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.

Step 5

Add the garlic, red bell pepper, green bell pepper, and jalapeño to the pot. Sauté for another 5 minutes until the peppers have softened.

Step 6

Stir in the diced tomatoes, chicken broth, tomato paste, chili powder, cumin, oregano, and paprika. Mix well to combine the ingredients.

Step 7

Return the chicken breasts to the pot, submerging them in the chili mixture.

Step 8

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.

Step 9

Once the chicken is cooked, remove it from the pot and shred it with two forks.

Step 10

Return the shredded chicken to the pot and stir well to incorporate it into the chili.

Step 11

Simmer for an additional 5 minutes to heat through. Taste and adjust seasoning if necessary.

Step 12

Serve the chili hot, garnished with fresh cilantro, and topped with optional sour cream, shredded cheddar cheese, or avocado slices, if desired.

Nutrition Facts

Serving size	(2531.9g)

Amount per serving	% Daily Value*
Calories	2485.7

Total Fat 99.9g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 816.1mg	0%
Sodium 5127.7mg	0%
Total Carbohydrate 79.9g	0%
Dietary Fiber 29.7g	0%
Total Sugars 30.6g
Protein 310.0g	0%

Vitamin D 15.1IU	0%
Calcium 612.1mg	0%
Iron 20.6mg	0%
Potassium 5486.9mg	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: 36.6%

Protein: 50.4%

Carbs: 13.0%