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prep time
10 min
cook time
15 min
ready time
25 min
The Best Keto Chicken Chili
The best Keto chili is a creamy, cozy, and flavorful dish, perfect for quick mid-week dinners. This dish takes only 10 minutes to prep and under 20 minutes to cook yet packs a lot of flavors.
How to make the best Keto chili recipe?
Start by sautéing onions, garlic, green pepper, and mushrooms in butter. Then, add the chicken stock, cream cheese, and heavy cream and bring to a simmer. Add the shredded chicken and seasoning, and let simmer for 10 minutes. Stir in the Monterey jack cheese, adjust seasoning, and serve immediately. We don’t know many easy Keto recipes that are this simple yet explode with flavor, do you?
Is this chicken chili suitable for meal prep?
This chili dish is actually one of the best Keto recipes for meal prep because it’s easy and budget-friendly. The next time you cook this dish, double or triple the recipe, serve some of it for dinner, and store the rest in air-tight containers. Keep the containers in the fridge for up to 3 days, or freeze them for up to 3 months.
Do you have to use rotisserie chicken?
You don’t have to, but using rotisserie chicken will save you a lot of time and work. It will also add a roasted flavor to your chili. However, if you have some leftover chicken lying in the fridge, this recipe is a great way to use it. If none of these options work for you, then you can cook chicken from scratch.
What toppings pair well with this Keto chicken chili?
Since this Keto chili contains cream, cheese, and butter, you might want to cut through the richness by adding fresh ingredients. Cilantro, parsley, jalapenos, tomatoes, and lemon juice are great additions that complement this dish.
Net Carbs
5.2 g
Fiber
1.1 g
Total Carbs
6.5 g
Protein
46.1 g
Fats
44 g
606 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Rotisserie chicken
500 g
Paprika
1 tsp
Cumin, ground
2 tsp
Chili Powder
0.5 tsp
Black pepper
0.25 tsp
Salt
0.5 tsp
Butter
2 tbsp
Onion, white, yellow or red, raw
0.25 small
Jalapeno peppers, raw
0.5 regular - approx 2" long
Garlic
2 clove
Green bell peppers, raw
0.5 small
Mushrooms, raw
5 medium
Chicken broth
2 cup
Cream cheese
0.33 cup
Cream Heavy Whipping
0.75 cup, fluid (yields 2 cups whipped)
Monterey Jack cheese
0.5 cup, grated
Parsley
2 tbsp
Lemon
2 slice - 1/8 of medium
Recipe Steps
steps 7
25 min
Step 1
Shred the chicken and add it to a large bowl. Mix in the paprika cumin, chili powder, salt, and black pepper. Set the bowl aside.Step 2
In a large pot, melt the butter over medium heat. Finely chop the onion and jalapeno and add them to the pot. Cook for 2-3 minutes until the onions are fragrant and translucent.Step 3
Thinly slice the mushrooms and dice the green pepper. Mince the garlic, add it to the pot, and cook it for 30 seconds. Add the mushrooms and green pepper and cook for 3 minutes, occasionally stirring.Step 4
Add the cream cheese, heavy cream, and chicken stock. Mix until the cream cheese has melted. Bring to a simmer.Step 5
Add the shredded chicken to the pot and mix it until submerged. Bring the chili back to a simmer. Drop the heat to low, cover the pot, and let it simmer for 10 minutes.Step 6
Add the shredded cheese, and mix it until it melts completely. Taste and adjust the seasoning. Let the chili cool for 10 minutes before serving.Step 7
Divide the Keto chicken chili into 4 bowls. Garnish with fresh parsley leaves and sliced fresh jalapeno. Serve with lemon wedges.
Comments
RisingCicada2024 2 months ago
Delicious recipe! This is hands-down, probably my partner’s and I’s most favorite recipe on this app. We took the suggestions from other commenters by adding more spices (specifically, we doubled them all except salt & pepper). Also, we removed mushrooms and instead used 1 whole bell pepper (since the recipe calls for half, we added the other half to compensate for the missing mushrooms). Additionally, we didn’t have rotisserie chicken and instead just boiled chicken breast and shredded it. You could even buy and use seasoned chicken breast that you could get at the meat counter at grocery stores and then boil and shred that. We’ve done that too, and it works out well. All in all, this recipe has officially made it to our weekly rotation of recipes. 10/10 would recommend!
MarvellousCauliflower867361 2 years ago
This was more like chicken soup not chicken chili. Very soupy, nothing like chili. Seemed like boiled chicken or chicken soup to us.
FavorableKale665070 3 years ago
I added more spice based on previous comments. Was excellent!! Both me and my partner loved it
JustKetoJess 3 years ago
Absolutely delicious! I would eat this every night if I could. I agree that it could use some more seasoning but that’s an easy fix. I also eyed my spices which could be the problem. Either way - SO good!
Vicky 3 years ago
So good. Probably need a little more spices though. Next time I will increase the spices.