Low Carb Chicken Chili

This hearty low carb chicken chili is packed with bold southwestern flavors and is completely bean-free, making it perfect for keto and paleo diets. It’s easy to prepare and can be made on the stovetop, slow cooker, or Instant Pot for a comforting and satisfying meal.

Ingredients

• 1 tablespoon avocado oil or olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 ½ pounds boneless skinless chicken breasts or thighs, cut into cubes
• 1 28-ounce can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• ½ teaspoon smoked paprika
• 1 teaspoon salt (adjust to taste)
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 green bell pepper, diced
• Juice of half a lime
• Optional toppings: shredded cheese, sour cream, avocado slices, chopped cilantro, jalapeños

Directions

1. Heat oil in a large pot or Dutch oven over medium heat. Add onions and sauté for 5 minutes until softened.
2. Add garlic and cook for another minute until fragrant.
3. Add chicken chunks and cook until browned on all sides.
4. Stir in chili powder, cumin, oregano, smoked paprika, salt, and cayenne pepper. Cook spices for 1 minute to release flavors.
5. Add diced tomatoes, tomato paste, chicken broth, and green bell pepper. Stir to combine.
6. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until chili thickens and chicken is cooked through.
7. Stir in lime juice. Taste and adjust seasoning.
8. Serve hot with optional toppings like shredded cheese, sour cream, avocado, and cilantro.