Keto Chicken Chili
Big and bold Southwestern flavors infuse this meaty dish, giving it cooked-all-day flavor in under an hour!
Servings: 6 servings
Calories: 266kcal
Ingredients
- 2 tablespoons avocado oil
- 2 pounds chicken breast boneless, skinless
- 1 cup diced onion
- 1 cup diced celery
- 1 clove garlic minced
- 2 tablespoons chili powder
- 1 tablespoon oregano
- 28 ounce diced tomatoes
- 1 cup water
- 1 cup diced green bell pepper
- 2 tablespoons lime juice
- salt and pepper to taste
- tomato paste
Instructions
- 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!
Notes
Recipe Card Tips
- Keep the heat at a bare simmer, chicken gets tough if it's boiled.
- Add the green pepper and lime juice at the very end, so the peppers stay soft, not mushy.
- Use fresh spices, old ones lose their flavor fast in a dish built on flavor.
Nutrition
Serving: 1cup | Calories: 266kcal | Carbohydrates: 12g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 250mg | Potassium: 1005mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1176IU | Vitamin C: 38mg | Calcium: 89mg | Iron: 3mg | Net Carbohydrates: 8g