Low Carb Chicken Jalapeno Chili Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.5/5
(385 reviews)
Low Carb Chicken Jalapeno Chili
Zylo Recipes

Description

Imagine a bowl brimming with a symphony of flavors, a comforting embrace on a cool day. This chicken chili is a hearty and soul-satisfying dish, meticulously crafted to tantalize your taste buds and leave you feeling utterly content. At its heart lies tender, succulent chicken, shredded and simmered to perfection in a rich, flavorful broth.

The chicken readily absorbs the essence of the other ingredients, creating a harmonious blend that dances on your palate. Vibrant bell peppers, diced into petite squares, introduce a subtle sweetness and a delightful pop of color to the chili. Their delicate crunch provides a textural counterpoint to the tender chicken, creating a multi-sensory experience that is both comforting and exciting.

A hint of jalapeno pepper adds a gentle warmth, awakening your senses without overwhelming the other flavors. The level of heat is carefully calibrated, designed to enhance rather than dominate, ensuring that every spoonful is a delightful exploration of taste. Instead of traditional rice, finely grated cauliflower is incorporated into the chili, lending a subtle creaminess and a wealth of nutritional benefits.

It thickens the chili to a luxurious consistency, creating a velvety texture that coats your mouth with each spoonful. The cauliflower seamlessly integrates into the dish, adding body and depth without compromising on flavor. As a final flourish, a generous blanket of melted cheese is draped over the chili, creating a gooey, irresistible topping.

The cheese melts into every nook and cranny, adding a rich, savory note that elevates the dish to new heights. The warm, melted cheese mingles with the other flavors, creating a harmonious blend that is both comforting and indulgent. This chicken chili is a versatile dish, perfect for a cozy lunch or a satisfying dinner.

Its comforting flavors and hearty texture make it an ideal choice for chilly evenings, while its vibrant colors and enticing aroma make it a feast for the senses. Feel free to personalize the spice level to your liking, adding more or less jalapeno pepper to suit your individual preferences. Whether you're a seasoned chili aficionado or a curious newcomer, this chicken chili is sure to become a new favorite.

Preparation Time

Prep Time
10 min
Cook Time
30 min
Total Time
40 min

Nutrition Information

Per 1 cups (8oz volume) serving
C
Calories
350 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
3 g

P
Protein
30 g

C
Fats
20 g
Saturated Fats 5 g
Unsaturated Fats 12 g

Cholestrol 75 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    2-½ ounce
    2.
    Green Bell Pepper
    Green Bell Pepper
    2-½ ounce
    3.
    Jalapeno Peppers
    Jalapeno Peppers
    1 large - approx 4" - 6" long
    4.
    Boneless Chicken Breast
    Boneless Chicken Breast
    13 ounce
    5.
    Olive Oil
    Olive Oil
    2 teaspoon
    6.
    Tomato Paste
    Tomato Paste
    1 tablespoon
    7.
    Chicken Broth
    Chicken Broth
    2-½ cup
    8.
    Salt
    Salt
    0.5 teaspoon
    9.
    Black Pepper
    Black Pepper
    0.25 teaspoon
    10.
    Garlic Powder
    Garlic Powder
    0.5 teaspoon
    11.
    Onion Powder
    Onion Powder
    0.25 teaspoon
    12.
    Cayenne
    Cayenne
    0.12 teaspoon
    13.
    Cumin, Ground
    Cumin, Ground
    0.25 teaspoon
    14.
    Paprika
    Paprika
    1 teaspoon
    15.
    Cauliflower Rice
    Cauliflower Rice
    1 cup, cut pieces
    16.
    Sour Cream
    Sour Cream
    2-½ tablespoon
    17.
    Cheddar Cheese
    Cheddar Cheese
    ⅓ cup, shredded

Instructions

    1.
    Deseed and chop the red and green bell peppers, as well as the jalapeno. You can leave the jalapeno in larger pieces if you’re concerned about biting into one while eating later.
    2.
    Remove any unwanted fat from the chicken breast. Then, chop the chicken into very small pieces for easy eating. In a large soup pot, heat the olive oil over medium-high heat. Place the chicken in the pot and let it cook until the exterior of the chicken is cooked through.
    3.
    Toss in the bell peppers and jalapeno. Stir the ingredients together with the oil. Cover the pot, and let the ingredients cook for 3-4 minutes to tenderize.
    4.
    Next, stir in the tomato paste. Once the ingredients are coated in the tomato paste, stir in the chicken broth.
    5.
    Stir in the salt, pepper, garlic powder, onion powder, cayenne, cumin, and paprika. Cover the pot, and bring the chili to a boil. Then, reduce the heat to a simmer and allow the chili to simmer for about 10 minutes to reduce slightly.
    6.
    Once reduced, stir in the cauliflower rice. To thicken the chili, remove a ½-cup of liquid from the pot. Whisk the sour cream into this liquid until you see a smooth liquid.
    7.
    Stir the thickened liquid back into the chili. Let the chili simmer, uncovered, on a very low heat for an additional 10 minutes.
    8.
    This chili makes 3 cups by volume. For serving, top off each cup of chili with a ⅓-cup of shredded cheddar cheese. The melted cheese makes a perfectly thick chili consistency!