Keto Chicken Chili is a delicious alternative to the beefy version, and using chicken breast, it cooks much more quickly but with just as much flavor. This is a hearty and succulent meal, and one that’s bursting with big and bold flavors. On the table in about an hour, this ketogenic chili recipe is a keeper! Hungry? Read on and I, Chef Jenn, will show you my secret chicken chili recipe!
When you’re craving a delicious, hearty bowl, it’s hard to beat low-carb Chicken Chili! It cooks low and slow on the stove-top, and everything comes together in one skillet for easy prep and clean-up.
Inspired by the flavors of Texas, this chicken chili recipe uses my homemade chili powder for a simple dish that’s big on taste. Simmering the chicken breast in tomatoes keeps it tender and juicy while the vegetables add even more flavor and texture. The result is a thick and hearty stew that’s sure to satisfy.
If you’re looking for the best keto chili recipe that only takes minutes to prep, you’ll love this low-carb dish. Let’s get started!
What You Need to Make Keto Chicken Chili
- A large skillet with lid or heavy-bottomed pot with lid
- Chicken breast — you can also use thighs
- Avocado oil
- Green pepper
- Chili powder – I recommend my Keto Chili Spice Mix
- Garlic — fresh is best!
- 28-ounce can of diced tomatos, undrained
- Tomato paste
- Green pepper
How To Make This low Carb Chili Recipe
- In a skillet over medium heat, add a bit of oil. Brown the chicken chunks, then add the celery, onion and garlic and cook until translucent.
- Add the chili powder and cook an additional minute.
- Add the diced tomatoes, tomato paste, and oregano.
- Simmer for 30 minutes until the chili is thickened and flavorful. Add the diced green pepper and lime juice and cook an additional 5 minutes.
How To Make Chicken Chili Keto
Chili is typically loaded with beans, the starchy not-good-for-keto kind of beans. Black beans, pinto beans, kidney beans, and even garbonzo beans (chickpeas) are in recipes. Beans are fine, if you’re not doing keto. I’ve also seen chili recipes that call for masa, which is a corn product, and also a no-no on keto.
Making keto chili can be as simple as eliminating the beans. But, you also have to be careful about the chili powder you use. I’ve seen some brands that include sugar! So, always read the ingredient list, or better yet, make your own. This is my particular favorite chili powder recipe, and it’s loaded with all kinds of big and bold Southwestern flavors!
Chef Jenn’s Tips
- Boneless and skinless chicken is a quick and easy choice for this recipe, but I’ve also made it with chicken thighs and that’s delicious, too!
- Make sure your spices are fresh! Old spices lose their flavor, and this easy ketogenic chili is all about flavor!
- Cook this dish low and slow for the very best flavor. Chicken doesn’t like to be boiled (it’ll get tough) so a really low heat and a bare simmer is what you’re looking for.
- Kick up the heat and add some diced jalapeno to the mix when you add the onion and celery.
What to Serve With This Keto Chili Recipe
Because this keto chili recipe is already packed with flavor, I recommend keeping your sides light and simple. You can go wrong with Crispy Keto Chaffles for soaking up any extra chili!
You can also garnish your chili with any favorites like shredded cheese, a dollop or two of sour cream, or even some jalapeño slices for a little kick!
Frequently Asked Questions
Absolutely! Keto chili freezes fabulously.
Just transfer your chicken chili to a freezer-safe container and store for up to three months. To reheat the chili, allow it to thaw in the refrigerator overnight, then pop it in the microwave or heat it up in a saucepan before enjoying.
When made with low-carb ingredients, it definitely can be! This easy keto chili is made with chicken and vegetables, which are low in carbs, and tomatoes, which are fine in moderation. It’s definitely a keto-friendly dish!
Yes you can! Chicken thighs will increase the fat content, which adds tasty flavor. It’s entirely up to you which cut of chicken you’d like to use.
Enjoy a little heat in your chili? Me too! If you want to dial up the spice, feel free to use a hotter pepper like jalapeño, habanero, or even serrano peppers.
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Step By Step Process
Keto Chicken Chili
- 2 tbsp avocado oil
- 2 lbs chicken breast boneless, skinless
- 1 cup diced onion
- 1 cup diced celery
- 1 clove garlic minced
- 2 tbsp chili powder
- 1 tbsp oregano
- 28 ounce diced tomatoes
- 1 cup water
- 1 cup diced green bell pepper
- 2 tbsp lime juice
- salt and pepper to taste
- Heat the oil in a large skillet with a tight fitting lid, over medium-high heat. Add the diced chicken and brown on both sides.
- Add the chopped celery, onion and garlic to the pan. Cook over medium heat until the onion is translucent, about 5 minutes.
- Add the chili powder and mix well to distribute the seasoning. Cook for an additional minute or until the dish is fragrant.
- Add the oregano, diced tomatoes, and water to the skillet and mix well. Put the lid on and turn the heat down to a bare simmer.
- Simmer for about 30 minutes.
- Add the green bell pepper and lime juice. Cook an additional 5 minutes or until the peppers are soft but not mush.
- Adjust the salt and pepper to taste, and serve!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Hungry for Even More Easy Keto Recipes?
Here are some of my all-time favorite keto recipes: