Paleo Hearty Chicken Chili

Warm up your mealtime routine with this Paleo Hearty Chicken Chili, a flavorful and nutrient-packed twist on a classic comfort food. Loaded with tender shredded chicken, sweet potatoes, zucchini, and a vibrant medley of bell peppers, this chili strikes the perfect balance between hearty and wholesome. Seasoned with smoky paprika, chili powder, and cumin, it delivers a robust, savory kick while remaining 100% paleo-friendly and gluten-free. Simmered to perfection with canned tomatoes and green chilies, this recipe is ideal for cozy weeknight dinners or meal preps. Ready in just an hour and served piping hot with a sprinkle of fresh cilantro, this one-pot wonder is sure to become your go-to for satisfying, healthy chili cravings. Perfect for anyone seeking paleo chili recipes or nutritious comfort food ideas!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook until translucent, about 5 minutes.

Step 3

Add the minced garlic, red bell pepper, and green bell pepper to the pot. Cook for an additional 4 minutes, stirring occasionally.

Step 4

Add the chicken breasts to the pot and pour in chicken broth and canned tomatoes with their juice.

Step 5

Stir in the green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper.

Step 6

Bring the mixture to a simmer and reduce the heat to low.

Step 7

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.

Step 8

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

Step 9

Add the diced sweet potato and zucchini to the chili. Stir to combine.

Step 10

Cover the pot again and cook for another 15-20 minutes, until the sweet potatoes are tender.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Serve hot, garnished with freshly chopped cilantro if desired.

Nutrition Facts

Serving size	(2933.8g)

Amount per serving	% Daily Value*
Calories	1919.5

Total Fat 57.2g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 578.3mg	0%
Sodium 6029.5mg	0%
Total Carbohydrate 111.6g	0%
Dietary Fiber 28.3g	0%
Total Sugars 48.0g
Protein 234.4g	0%

Vitamin D 6.8IU	0%
Calcium 447.6mg	0%
Iron 19.9mg	0%
Potassium 5616.5mg	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: 27.1%

Protein: 49.4%

Carbs: 23.5%