Spicy Keto Chicken Chili Recipe

Living in the Dominican Republic means we rarely get chilly weather, but that doesn’t stop us from enjoying cozy meals like this keto chicken chili. I first made this recipe after a long Sunday at church when I needed something hearty, healthy, and fast for my family of six. With two teenagers still at home and ingredient availability always unpredictable, I’ve adapted this recipe to be flexible, flavorful, and diabetes-friendly. It’s become a go-to dinner that feels indulgent without throwing my blood sugar off balance—and the kids actually ask for seconds.

This recipe is not just another bowl of chili; it’s a comforting meal that packs a punch of flavor. It’s great for meal prep or a cozy family dinner. The best part? You can whip it up in less than an hour!

A Flavorful Keto Chicken Chili That Delivers

This spicy keto chicken chili serves as a hearty meal that perfectly aligns with your dietary choices.

Packed with tender chicken, vibrant bell peppers, and spices, it provides an invigorating twist on a classic dish.

I remember making this for a visiting mission team—we had limited groceries that week, so I had to stretch what little chicken we had with extra bell peppers and broth. They loved it so much they asked for the recipe!

Rich and satisfying, this chili is perfect for those cooler evenings when you crave something warm and comforting.

Even though it rarely dips below 75°F here, when the power goes out and the house is quiet, this chili feels like comfort in a bowl—especially after a long day of translating or teaching.

Ingredients to Gather

To prepare this delightful dish, you’ll need a selection of fresh ingredients.

Using quality produce enhances the overall flavors and makes a significant difference.

Ingredients like olive oil, diced tomatoes, and fresh avocado not only support the ketogenic diet but also add layers of taste to the chili.

Don’t forget the spices! A careful blend of chili powder, cumin, and paprika will ensure that each spoonful brings a kick of flavor.

This combination creates a delightful aroma as it simmers on the stove, promising a delicious meal ahead.

Cooking Method Simplified

The preparation of this keto chicken chili is straightforward and accessible.

Start by sautéing onions and bell peppers until they soften, allowing their natural sweetness to emerge.

Next, introduce the spices to the mix, creating a fragrant base that will enhance the dish’s character.

As you add in the shredded chicken and tomatoes, the chili begins to take shape.

Sometimes I use leftover roasted chicken from the night before, which saves time and adds a smoky depth to the chili that really amps up the flavor.

A pinch of salt and pepper at the end rounds out the flavor profile, ensuring each bowl is perfectly seasoned before serving.

The Perfect Garnish

No bowl of chili is complete without a thoughtful garnish.

Top your spicy keto chicken chili with freshly chopped cilantro and creamy avocado slices for a refreshing contrast.

These additions not only elevate the presentation but also enhance the eating experience, providing a burst of flavor and texture.

Fresh avocados here ripen quickly, so I always add a few slices on top while they’re still perfectly green—just like my Dominican neighbors taught me.

Serving Suggestions

This chili pairs wonderfully with various sides or toppings.

Consider offering a side of lime wedges for guests to squeeze over their bowls, adding an extra zing to each serving.

A slice of low-carb bread or a simple green salad can also complement the meal, providing additional options for enjoyment.

Nutrition and Meal Prep

With a mere 320 calories per serving, this dish fits neatly into a keto-friendly meal plan.

Containing healthy fats and a substantial amount of protein, it’s a satisfying option without the excess carbs.

Preparing a larger batch can be a great way to have quick meals ready to go throughout the week, making it both convenient and delicious.

We freeze individual portions for my wife to take on clinic days, giving her a homemade lunch she can warm up at the health post without needing anything fancy.

A Flavorful Keto Chicken Chili That Delivers

This keto chicken chili is a zesty, wholesome dish made with shredded chicken, aromatic spices, and low-carb vegetables. It’s warm, spicy, and satisfying, making it a go-to recipe for chilly evenings or when you need a quick meal without the carbs.

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast, cooked and shredded
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can diced tomatoes (14.5 oz)
• 1 can green chilies (4 oz)
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped cilantro and avocado for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, and sauté until soft, about 3-4 minutes.
2. Stir in the minced garlic, chili powder, cumin, and paprika, cooking for another minute until fragrant.
3. Add the shredded chicken, diced tomatoes, green chilies, and chicken broth. Stir to combine and bring to a simmer.
4. Let it cook for 15-20 minutes, allowing the flavors to meld together. Adjust the seasoning with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro and avocado.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Pro Tips

• Dice your bell peppers and onions uniformly to ensure even cooking and better texture throughout the chili.
• Don’t rush this part—letting the onions caramelize slightly enhances the sweetness and balances the spice.
• Toast the spices for 30 seconds to unlock their full flavor before adding the wet ingredients.
• Add a squeeze of fresh lime juice right before serving to brighten the whole dish.
• If the chili thickens too much, add a splash of extra broth to keep it the right consistency.

Ingredient Substitutions:

1. Chicken breast → Use rotisserie chicken or leftover grilled chicken for added flavor and convenience.
2. Green chilies → If unavailable, finely dice a fresh jalapeño or use a few dashes of hot sauce.
3. Diced tomatoes → Substitute with fresh chopped tomatoes or tomato passata if canned are hard to find.
4. Bell pepper → Zucchini or eggplant also work well if you’re short on peppers.
5. Avocado garnish → Use a dollop of sour cream or a sprinkle of shredded cheese if avocados aren’t in season.

Tip from Grammie Shirley

If your chili ends up too spicy, stir in a spoonful of cream cheese or heavy cream to mellow it out without losing richness.

Q&A

Q1: Can I make this in a slow cooker?

A: Yes! Sauté the onions, peppers, and spices first, then add everything to the slow cooker and cook on low for 4–6 hours or high for 2–3.

Q2: Is this chili freezer-friendly?

A: Absolutely. Let it cool completely, portion it into airtight containers, and freeze for up to 3 months.

Q3: What can I serve with this besides bread or salad?

A: Cauliflower rice or keto tortillas are great low-carb options that pair perfectly with the chili.

Q4: Can I use canned chicken?

A: Yes, in a pinch canned chicken works, but it’s best to add it toward the end to avoid overcooking it.

Q5: How do I make this dairy-free?

A: This recipe is naturally dairy-free! Just skip any optional cheese or sour cream garnishes.

Nutrition & Serving Info

• Servings: 4 bowls
• Calories: Estimated 320 kcal per serving
• Fat: Estimated 18g
• Protein: Estimated 30g
• Carbohydrates: Estimated 8g
• Fiber: Estimated 3g
• Net Carbs: Estimated 5g

Whether you’re navigating a keto lifestyle, managing type 2 diabetes like I am, or just craving a wholesome homemade meal, this keto chicken chili brings comfort and flavor to the table without compromise. It’s simple enough for a busy weeknight yet satisfying enough to serve to company. I hope it becomes as beloved in your kitchen as it is in ours—no matter the weather or where you call home.