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If you’re on the keto diet and craving something hearty and satisfying, chicken chili is a perfect choice.
It’s low in carbs, packed with protein, and can be as spicy, creamy, or hearty as you like.
Whether you’re new to keto or a seasoned pro, the variety of flavors and ingredients in these 28+ keto chicken chili recipes will keep your taste buds dancing without derailing your diet.
From classic, spicy chilis to creamy and veggie-packed versions, there’s a recipe here to suit every preference.
Chili is more than just a meal – it’s comfort in a bowl.
With keto chicken chili, you can enjoy all the warmth and flavor of a traditional chili without worrying about the carbs.
So, grab your ingredients and start cooking your way through these mouthwatering keto-friendly recipes.
28+ Flavorful Keto Chicken Chili Recipes for Every Taste
With 28+ keto chicken chili recipes at your fingertips, you have a wide range of options to keep your meals exciting and delicious.
These recipes are not only perfect for a keto diet but also provide plenty of variety to fit any taste preference – whether you love a creamy texture, crave spice, or prefer a veggie-loaded dish.
Each bowl of chicken chili offers the perfect balance of flavors and nutrients to help you stick to your low-carb lifestyle while still enjoying hearty comfort food.
So, what are you waiting for?
Start experimenting with these incredible keto chicken chili recipes, and enjoy a bowl of warmth and satisfaction today.
Keto Chicken Chili with Cream Cheese
This creamy and hearty keto chicken chili is perfect for those chilly days when you need a comforting meal.
It’s loaded with tender chicken, cream cheese, and flavorful spices, all while staying low in carbs. The combination of ingredients gives the dish a velvety texture and rich taste, making it the ideal keto-friendly comfort food.
Ingredients:
- 2 tablespoons olive oil
- 1 lb chicken breast, cooked and shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced green chilies (4 oz)
- 1 cup chicken broth (preferably low-sodium)
- 8 oz cream cheese, softened
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the shredded chicken, diced green chilies, cumin, chili powder, paprika, salt, and pepper. Cook for 2-3 minutes to allow the spices to meld together.
- Pour in the chicken broth and bring the mixture to a simmer. Once simmering, reduce the heat and stir in the cream cheese until fully melted and the mixture is smooth.
- Add the heavy cream and cook for an additional 5-7 minutes, allowing the chili to thicken.
- Serve hot, garnished with fresh cilantro.
This keto chicken chili is a satisfying meal that doesn’t compromise on flavor or texture. The cream cheese creates a rich base that makes every spoonful indulgent while keeping the dish keto-friendly.
You can adjust the level of spiciness by adding more chilies or using a hotter variety of chili powder. It’s a great meal prep option and can easily be reheated for a quick, delicious lunch or dinner.
Keto Chicken Chili with Avocado and Lime
This vibrant and fresh keto chicken chili is filled with zesty lime and creamy avocado to give it a bright, refreshing twist.
Packed with protein from the chicken and healthy fats from the avocado, this chili is filling, low-carb, and perfect for a quick weeknight dinner.
Ingredients:
- 1 lb chicken thighs, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup chicken broth
- 1/2 cup heavy cream
- Juice of 1 lime
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
- Stir in the shredded chicken, diced tomatoes, diced green chilies, cumin, chili powder, onion powder, garlic powder, salt, and pepper. Cook for 2-3 minutes to blend the flavors together.
- Pour in the chicken broth and bring the mixture to a simmer. Once simmering, reduce the heat and stir in the heavy cream. Continue to simmer for 5-7 minutes until the chili thickens.
- Remove from heat and stir in the lime juice.
- Serve the chili in bowls and top with diced avocado and fresh cilantro.
This keto chicken chili is light yet incredibly satisfying. The avocado adds a creamy element, while the lime juice brings a zesty brightness that elevates the dish.
It’s a great option if you’re craving something refreshing and full of flavor but still need to keep it keto. The addition of fresh ingredients makes it feel like a tropical twist on a classic chili recipe.
Spicy Keto Chicken Chili with Jalapeños
For those who enjoy a little extra heat, this spicy keto chicken chili is packed with jalapeños, garlic, and a blend of spices to give it a fiery kick.
It’s a flavorful, low-carb alternative to traditional chili that’s perfect for spice lovers on a keto diet.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 jalapeños, sliced (seeds removed for less heat)
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional for more heat)
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional)
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
- Add the minced garlic and sliced jalapeños, cooking for an additional minute until fragrant.
- Stir in the shredded chicken, diced tomatoes, diced green chilies, cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Let the mixture cook for another 2-3 minutes to meld the spices together.
- Add the chicken broth, bring to a simmer, and let it cook for 5-7 minutes. Stir in the heavy cream and cook for an additional 5 minutes until the chili thickens.
- Top with shredded cheddar cheese and fresh cilantro before serving.
This spicy keto chicken chili brings bold, fiery flavors that are sure to satisfy your craving for heat.
The jalapeños and cayenne pepper provide plenty of spice, while the heavy cream and shredded cheese add richness and a touch of indulgence. It’s perfect for those who want a comforting yet spicy meal without breaking their keto diet.
Keto White Chicken Chili
This keto-friendly white chicken chili is a comforting and creamy variation of traditional chili, packed with tender chicken, cream cheese, and a blend of spices.
The lack of beans makes it an ideal low-carb option, while still delivering all the delicious flavors you expect from a hearty chili.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced green chilies (4 oz)
- 2 cups chicken broth (preferably low-sodium)
- 8 oz cream cheese, softened
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes, until softened. Add minced garlic and cook for another minute.
- Stir in the shredded chicken, diced green chilies, cumin, oregano, garlic powder, cayenne pepper, salt, and pepper. Let the mixture cook for 2-3 minutes to allow the flavors to blend.
- Pour in the chicken broth and bring to a simmer. Once simmering, reduce the heat and stir in the cream cheese until fully melted and smooth.
- Add the heavy cream and let the chili simmer for 10-15 minutes, allowing it to thicken slightly.
- Garnish with fresh cilantro and serve hot.
This white chicken chili is a creamy, savory dish that’s perfect for keto dieters. The cream cheese gives it a rich, smooth texture, while the spices offer a balanced flavor.
It’s ideal for those who miss the comforting taste of traditional chili but want to avoid the carbs typically found in beans. It’s also versatile—add more cayenne pepper if you like it spicier!
Keto Chicken Chili with Zucchini and Spinach
This keto chicken chili is a healthy, low-carb twist on traditional chili with the addition of zucchini and spinach.
It’s a fresh, veggie-packed version that’s light yet hearty and perfect for anyone looking to add more greens to their diet while still enjoying a flavorful, filling meal.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 2 cups spinach, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 cup chicken broth
- 1/4 cup heavy cream
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened. Add minced garlic and cook for another minute.
- Stir in the diced zucchini, shredded chicken, diced tomatoes, diced green chilies, cumin, chili powder, oregano, salt, and pepper. Cook for 5-7 minutes until the zucchini starts to soften.
- Pour in the chicken broth and bring to a simmer. Let the chili cook for 10-15 minutes, allowing the flavors to blend.
- Stir in the chopped spinach and let it wilt into the chili, then add the heavy cream and simmer for an additional 5 minutes.
- Garnish with fresh cilantro and serve hot.
This keto chicken chili is a fantastic way to get more vegetables into your diet without sacrificing taste or texture. The zucchini adds a subtle, fresh crunch, while the spinach adds a nutritious and flavorful element.
The creamy base makes the chili feel rich and comforting, even without beans. It’s a great way to enjoy a hearty meal while staying on track with your keto goals.
Keto Chicken Chili with Cauliflower Rice
Looking for a low-carb alternative to traditional chili with a hearty base?
This keto chicken chili with cauliflower rice delivers all the chili goodness you love with the added benefit of cauliflower rice to replace higher-carb grains. It’s filling, satisfying, and a great option for keto dieters seeking comfort food.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 medium cauliflower, grated (or 2 cups cauliflower rice)
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Stir in the cauliflower rice, shredded chicken, diced tomatoes, diced green chilies, chili powder, paprika, cumin, salt, and pepper. Cook for 5 minutes to let the cauliflower soften.
- Add the chicken broth and bring to a simmer. Let the chili simmer for 10-15 minutes, allowing the flavors to meld.
- Stir in the heavy cream and let it cook for another 5 minutes until the chili thickens.
- Garnish with fresh cilantro and serve hot.
This keto chicken chili with cauliflower rice offers a satisfying and filling alternative to the carb-heavy versions of chili. The cauliflower rice adds texture and bulk, while still keeping the dish low-carb.
The creamy broth and the mix of spices give it the perfect chili flavor, making it a wonderful meal that’s both nourishing and keto-friendly. It’s a great way to enjoy a low-carb version of chili without missing out on any of the comfort!
Keto Chicken Chili with Bacon
For a smoky twist on your regular chicken chili, this keto chicken chili with bacon will hit the spot.
The crispy bacon adds a rich, savory depth of flavor that perfectly complements the tender chicken and creamy broth. This dish is a hearty, flavorful choice for any keto meal plan.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 6 strips of bacon, chopped
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced green chilies (4 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside.
- In the bacon drippings, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, diced green chilies, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3-5 minutes, allowing the spices to meld together.
- Add the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to blend and the chili to thicken.
- Stir in the heavy cream and cook for an additional 5 minutes. Top with crispy bacon and shredded cheddar cheese if desired.
- Garnish with fresh cilantro and serve hot.
This keto chicken chili with bacon brings an irresistible smoky flavor to your bowl. The bacon adds a satisfying crunch and richness that elevates the chili to a new level.
It’s perfect for anyone looking for a more indulgent, yet keto-friendly, version of chicken chili. The creamy base and the crunchy bacon offer a perfect balance of flavors and textures.
Keto Chicken Chili with Pumpkin
If you’re looking for a fall-inspired dish, this keto chicken chili with pumpkin is a fantastic way to incorporate seasonal flavors into your low-carb diet.
The pumpkin puree gives the chili a creamy texture while adding a subtle sweetness that pairs beautifully with the chili spices.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can pumpkin puree (15 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, pumpkin puree, diced green chilies, cumin, chili powder, cinnamon, salt, and pepper. Cook for 3-5 minutes to allow the spices to blend.
- Add the chicken broth and bring to a simmer. Let the chili cook for 10 minutes, stirring occasionally.
- Stir in the heavy cream and simmer for another 5 minutes until the chili thickens.
- Garnish with fresh parsley and serve hot.
This keto chicken chili with pumpkin offers a deliciously creamy texture and a hint of sweetness that’s balanced by the spices.
The pumpkin puree adds a rich depth to the broth, making it a comforting and filling meal perfect for fall or any time you crave a warm, satisfying chili. It’s also a great option for those looking to experiment with a unique twist on traditional chili.
Keto Chicken Chili with Mushrooms
This keto chicken chili with mushrooms is a savory, earthy twist on the classic recipe.
The mushrooms add a rich umami flavor, while the tender chicken and creamy base provide a filling, low-carb meal. Perfect for mushroom lovers, this chili delivers both comfort and taste in every bite.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the sliced mushrooms and cook until they release their moisture and soften, about 5 minutes.
- Add the shredded chicken, diced tomatoes, diced green chilies, thyme, paprika, cumin, salt, and pepper. Cook for another 2-3 minutes.
- Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to blend together.
- Stir in the heavy cream and let it cook for an additional 5 minutes to thicken.
- Garnish with fresh parsley and serve hot.
This keto chicken chili with mushrooms brings a savory, earthy richness that elevates the dish to a new level. The mushrooms complement the chicken perfectly and add depth to the broth, making every bite satisfying.
If you’re a fan of mushrooms, this keto chili will quickly become a go-to in your meal rotation. It’s an easy way to enjoy a comforting, keto-friendly dish that’s packed with flavor and texture.
Keto Chicken Chili with Spinach and Feta
This keto chicken chili with spinach and feta offers a Mediterranean twist on a classic chili recipe.
The salty feta adds a burst of flavor, while the spinach brings in some greens to make the chili a bit lighter, yet still hearty and satisfying. Perfect for those looking for a lighter, yet rich and flavorful meal.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 can diced green chilies (4 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup crumbled feta cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the shredded chicken, diced green chilies, diced tomatoes, cumin, chili powder, oregano, salt, and pepper. Cook for 3-5 minutes to blend the flavors.
- Add the chicken broth and bring to a simmer. Let the chili cook for 10 minutes to allow the flavors to develop.
- Stir in the chopped spinach and heavy cream. Cook for an additional 5 minutes until the spinach wilts and the chili thickens.
- Top the chili with crumbled feta cheese and garnish with fresh parsley before serving.
This keto chicken chili with spinach and feta offers a refreshing twist on a hearty dish.
The feta adds a creamy, tangy bite that enhances the savory chicken and spices, while the spinach provides a nice pop of color and nutrition. It’s a light but satisfying chili that’s perfect for those following a keto diet.
Keto Chicken Chili with Zucchini Noodles
Looking to replace beans or just want to add a low-carb twist to your chili? This keto chicken chili with zucchini noodles is the perfect solution.
The zucchini noodles (zoodles) add a delightful texture and are a great way to incorporate extra veggies into your meal. It’s a comforting and filling chili that’s perfect for anyone on a keto diet.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, spiralized into noodles
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the shredded chicken, diced tomatoes, diced green chilies, cumin, chili powder, oregano, salt, and pepper. Cook for 3-5 minutes to combine the flavors.
- Add the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes to let the flavors meld.
- Stir in the zucchini noodles and cook for an additional 2-3 minutes, just until the zoodles are tender.
- Stir in the heavy cream, then cook for another 3-5 minutes to thicken the chili.
- Garnish with fresh cilantro and serve hot.
This keto chicken chili with zucchini noodles is a fantastic low-carb alternative to traditional chili with beans or grains.
The zucchini noodles take on the flavors of the chili while providing a nice, crunchy texture that’s filling without the carbs. It’s a great way to enjoy a hearty meal without feeling weighed down.
Keto Chicken Chili with Roasted Poblano Peppers
For a smoky, flavorful kick, this keto chicken chili with roasted poblano peppers will deliver all the taste you crave.
The roasted poblanos add depth and heat, while the chicken and creamy base keep it comforting and satisfying. This recipe is perfect for anyone who loves the rich, smoky flavor of roasted peppers.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 2 poblano peppers, roasted, peeled, and chopped
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Roast the poblano peppers by placing them over an open flame or under a broiler until the skin is charred and blistered. Remove the skins, seeds, and stems, and chop the peppers into small pieces.
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the shredded chicken, chopped roasted poblano peppers, diced tomatoes, diced green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3-5 minutes to blend the flavors.
- Add the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the chili to thicken and the flavors to blend.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Garnish with fresh cilantro and serve hot.
This keto chicken chili with roasted poblano peppers is smoky, spicy, and full of flavor. The roasted poblanos add a unique depth to the chili, making it a perfect choice for those who enjoy a little heat with their meals.
The creamy broth balances the spice and makes each spoonful indulgent and comforting. It’s a delicious keto-friendly chili that brings a smoky twist to the traditional dish.
Keto Chicken Chili with Avocado and Lime
For a fresh and vibrant take on keto chicken chili, this recipe combines creamy avocado and tangy lime to add brightness and richness.
The avocado gives the chili a smooth, creamy texture while the lime balances the richness with a zesty kick. This chili is perfect for a light yet satisfying meal that feels indulgent but stays keto-friendly.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 ripe avocado, diced
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the shredded chicken, diced tomatoes, diced green chilies, cumin, chili powder, paprika, salt, and pepper. Cook for 3-5 minutes to combine the flavors.
- Pour in the chicken broth and bring to a simmer. Let the chili cook for 10 minutes to allow the flavors to meld together.
- Stir in the heavy cream and cook for another 5 minutes until the chili thickens.
- Just before serving, stir in the diced avocado and squeeze in the lime juice. Adjust seasoning with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
This keto chicken chili with avocado and lime is a refreshing, creamy version of chili that’s light yet filling.
The avocado adds a luxurious texture, while the lime brightens up the dish, making it a perfect comfort food without being overly heavy. The balance of rich and tangy flavors creates a satisfying, low-carb meal that is perfect for any occasion.
Keto Chicken Chili with Sausage
For a heartier, more robust version of chicken chili, this recipe adds sausage to give a rich, meaty flavor that complements the chicken beautifully.
The sausage’s spices infuse the chili with depth, making it an indulgent yet keto-friendly meal that’s sure to please everyone at the table.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1/2 lb Italian sausage, removed from casing
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
- Add the diced onion and garlic, and cook for 3-5 minutes until softened and fragrant.
- Stir in the shredded chicken, diced tomatoes, diced green chilies, cumin, chili powder, oregano, salt, and pepper. Cook for 3-5 minutes to let the spices meld together.
- Add the chicken broth and bring to a simmer. Cook for 10 minutes to allow the flavors to combine.
- Stir in the heavy cream and cook for an additional 5 minutes until the chili thickens.
- Garnish with fresh parsley and serve hot.
This keto chicken chili with sausage offers a hearty, savory meal with a kick.
The sausage infuses the chili with extra flavor, while the chicken and creamy base make it a satisfying dish. It’s perfect for anyone looking for a richer, more filling chili that still stays within their keto diet.
Keto Chicken Chili with Cauliflower Rice
For a low-carb alternative to traditional chili, this keto chicken chili with cauliflower rice is an excellent option.
The cauliflower rice acts as a substitute for beans or grains, adding a nice texture to the chili without the carbs. This dish is packed with flavor and is an ideal keto-friendly option for anyone looking to keep their meals light yet satisfying.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 medium cauliflower, grated into rice-sized pieces (or use pre-made cauliflower rice)
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the shredded chicken, diced tomatoes, diced green chilies, cumin, chili powder, paprika, salt, and pepper. Cook for 3-5 minutes to blend the flavors.
- Add the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
- Stir in the cauliflower rice and cook for 5 minutes until the cauliflower is tender and has absorbed the flavors.
- Stir in the heavy cream and cook for another 3-5 minutes to thicken the chili.
- Garnish with fresh cilantro and serve hot.
This keto chicken chili with cauliflower rice is a great alternative for those looking to cut down on carbs while still enjoying a hearty and flavorful meal.
The cauliflower rice soaks up the chili’s spices and provides the perfect texture, making this dish a satisfying and nutritious low-carb option. It’s ideal for anyone looking to stick to their keto goals without sacrificing flavor.
Keto Chicken Chili with Bell Peppers and Olives
If you’re craving a flavorful, savory dish with a Mediterranean twist, this keto chicken chili with bell peppers and olives will satisfy your cravings.
The combination of colorful bell peppers and briny olives adds both texture and depth to the chili, making it a unique, low-carb comfort food that’s perfect for any occasion.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 bell peppers (red and yellow), diced
- 1/2 cup black olives, sliced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and bell peppers, cooking until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the shredded chicken, diced tomatoes, diced green chilies, black olives, cumin, chili powder, oregano, salt, and pepper. Cook for 3-5 minutes, allowing the flavors to meld.
- Add the chicken broth and bring to a simmer. Let the chili cook for 10 minutes to allow the flavors to develop.
- Stir in the heavy cream and cook for an additional 5 minutes until the chili thickens.
- Garnish with fresh parsley and serve hot.
This keto chicken chili with bell peppers and olives is a vibrant, Mediterranean-inspired version of the classic dish.
The sweetness of the bell peppers pairs perfectly with the salty olives, creating a delightful contrast of flavors. It’s a low-carb, high-flavor meal that’s both satisfying and nutritious.
Keto Chicken Chili with Coconut Milk
For a creamy, slightly sweet twist, this keto chicken chili with coconut milk offers a rich and velvety texture.
The coconut milk not only adds creaminess but also imparts a subtle, tropical flavor that complements the spices and chicken. It’s a perfect keto-friendly recipe for those looking for something different and indulgent without compromising on flavor.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1 cup chicken broth
- 1 can coconut milk (full-fat, 14 oz)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat coconut oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, diced tomatoes, diced green chilies, cumin, chili powder, turmeric, salt, and pepper. Cook for 3-5 minutes to blend the spices.
- Add the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to develop.
- Stir in the coconut milk and simmer for an additional 5-10 minutes until the chili thickens and becomes creamy.
- Garnish with fresh cilantro and serve hot.
This keto chicken chili with coconut milk is a rich, creamy version of the classic chili with an exotic twist.
The coconut milk adds a subtle sweetness and velvety texture, perfectly balancing the spices in the chili. It’s an indulgent yet keto-friendly dish that will leave you feeling satisfied and full.
Keto Chicken Chili with Cheddar and Jalapeños
For those who love a spicy kick with their chili, this keto chicken chili with cheddar and jalapeños will be a hit.
The creamy cheddar cheese adds richness, while the fresh jalapeños bring a heat that’s just the right amount of spicy. This chili is perfect for anyone who enjoys bold, flavorful dishes with a little extra zing.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 fresh jalapeños, seeded and diced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeños, and cook for another 2 minutes until fragrant and the jalapeños soften.
- Stir in the shredded chicken, diced tomatoes, diced green chilies, cumin, chili powder, paprika, salt, and pepper. Cook for 3-5 minutes to allow the flavors to meld.
- Add the chicken broth and bring the mixture to a simmer. Let the chili cook for 10 minutes to allow the chili to thicken.
- Stir in the heavy cream and shredded cheddar cheese, cooking for another 3-5 minutes until the cheese melts and the chili becomes creamy.
- Garnish with fresh cilantro and serve hot.
This keto chicken chili with cheddar and jalapeños is a perfect balance of creamy, cheesy goodness with a fiery bite from the jalapeños.
The cheddar cheese gives the chili a comforting, indulgent texture, while the jalapeños add just the right amount of heat. It’s a keto-friendly chili that’s sure to spice up your meal rotation.
Keto Chicken Chili with Pumpkin and Sage
If you’re craving a fall-inspired twist on keto chili, this recipe with pumpkin and sage will satisfy your taste buds.
The pumpkin adds a creamy, slightly sweet base, while the sage brings an earthy aroma that perfectly complements the chicken. This chili is perfect for cozy nights when you want something hearty but still keto-friendly.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon ground sage
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, pumpkin puree, diced tomatoes, ground sage, cinnamon, cumin, chili powder, salt, and pepper. Cook for 3-5 minutes, allowing the spices to meld with the chicken and pumpkin.
- Add the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to develop and the chili to thicken.
- Stir in the heavy cream and cook for another 5 minutes until the chili reaches a creamy consistency.
- Garnish with fresh sage leaves and serve hot.
This keto chicken chili with pumpkin and sage is rich, flavorful, and comforting, making it perfect for cooler weather.
The pumpkin adds a creamy texture, while the sage and cinnamon bring warmth and depth to the dish. It’s a seasonal favorite that’s as hearty as it is keto-friendly.
Keto Chicken Chili with Roasted Garlic and Basil
This keto chicken chili with roasted garlic and basil combines aromatic roasted garlic with the fresh, bright flavor of basil.
The roasted garlic adds a caramelized sweetness to the chili, while the basil brings a refreshing herby note. This is a perfect recipe for those who enjoy a savory, herbal twist in their chili without all the carbs.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 heads garlic, roasted and mashed
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- To roast the garlic, cut off the top of the garlic bulbs, drizzle with olive oil, and wrap them in foil. Roast in a 400°F oven for 30-40 minutes until soft and caramelized. Once roasted, squeeze out the garlic cloves and mash them with a fork.
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the mashed roasted garlic and cook for another 1-2 minutes to bring out the flavors.
- Stir in the shredded chicken, diced tomatoes, diced green chilies, thyme, oregano, salt, and pepper. Cook for 3-5 minutes to allow the flavors to come together.
- Add the chicken broth and bring to a simmer. Let it cook for 10 minutes to allow the chili to thicken.
- Stir in the heavy cream and cook for another 5 minutes. Add the chopped fresh basil and stir to incorporate.
- Garnish with fresh basil leaves and serve hot.
This keto chicken chili with roasted garlic and basil brings a deep, savory flavor to your meal.
The roasted garlic gives the chili a sweet, caramelized flavor that balances the brightness of the fresh basil, making this chili a perfect blend of comfort and freshness. It’s keto-friendly and will satisfy even the pickiest eaters.
Keto Chicken Chili with Cilantro Lime Pesto
For a bright and fresh take on keto chicken chili, this recipe adds a cilantro lime pesto to bring a zesty and herbaceous twist to the dish.
The pesto adds vibrant flavor, complementing the chicken and spices, while the lime gives it an added kick. It’s a perfect dish for those looking for a fresh, flavorful chili with a tangy, aromatic finish.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
For the Cilantro Lime Pesto:
- 1 cup fresh cilantro leaves
- 1/4 cup almonds or pine nuts
- 1/4 cup olive oil
- Juice of 1 lime
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- To make the pesto, combine the cilantro, almonds or pine nuts, olive oil, lime juice, Parmesan cheese, salt, and pepper in a food processor. Blend until smooth and set aside.
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, diced tomatoes, diced green chilies, cumin, chili powder, salt, and pepper. Cook for 3-5 minutes to allow the flavors to meld.
- Add the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the chili to thicken.
- Stir in the heavy cream and cook for another 5 minutes until the chili becomes creamy.
- Just before serving, swirl in a generous amount of cilantro lime pesto to the chili. Adjust seasoning to taste.
- Serve hot and garnish with additional cilantro if desired.
This keto chicken chili with cilantro lime pesto is a flavorful, vibrant dish with an herby and citrusy finish.
The cilantro lime pesto adds a unique, fresh dimension to the chili, making it stand out as both comforting and refreshing. Perfect for those who enjoy bold, zesty flavors in their meals while sticking to their keto diet.
Keto Chicken Chili with Spinach and Feta
This keto chicken chili with spinach and feta brings a Mediterranean flair to a classic chili.
The spinach adds a boost of nutrients, while the feta cheese imparts a tangy, creamy richness that elevates the dish. This recipe is perfect for anyone looking for a light yet satisfying, flavorful meal with a touch of Greek influence.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 cup chicken broth
- 2 cups fresh spinach, chopped
- 1/4 cup crumbled feta cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, diced tomatoes, diced green chilies, oregano, cumin, paprika, salt, and pepper. Cook for 3-5 minutes to allow the flavors to meld.
- Add the chicken broth and bring to a simmer. Let the chili cook for 10 minutes to allow the flavors to combine.
- Stir in the chopped spinach and cook for an additional 3-5 minutes until the spinach wilts.
- Stir in the crumbled feta cheese and cook for another 2 minutes until the cheese melts into the chili.
- Garnish with fresh basil or parsley and serve hot.
This keto chicken chili with spinach and feta is a Mediterranean-inspired, nutrient-packed dish that is creamy and satisfying.
The spinach adds a healthy element, while the feta gives the chili a delicious tanginess. It’s a great way to enjoy a light yet filling chili without compromising on flavor.
Keto Chicken Chili with Bacon and Ranch
For a smoky, rich, and indulgent version of chicken chili, this recipe with bacon and ranch is sure to satisfy your cravings.
The crispy bacon adds a savory crunch, and the ranch dressing brings creamy, zesty notes that pair perfectly with the chili’s spiciness. This dish is perfect for a keto-friendly comfort meal with a fun twist.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 4 strips bacon, cooked and crumbled
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 cup chicken broth
- 1/4 cup ranch dressing (sugar-free)
- Salt and pepper to taste
- Fresh chives or green onions for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, crumbled bacon, diced tomatoes, diced green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3-5 minutes to combine the flavors.
- Add the chicken broth and bring to a simmer. Let the chili cook for 10 minutes to thicken and allow the flavors to meld.
- Stir in the ranch dressing and cook for an additional 3-5 minutes to create a creamy consistency.
- Garnish with fresh chives or green onions and serve hot.
This keto chicken chili with bacon and ranch is indulgent, smoky, and creamy—everything you want in a comfort food dish.
The crispy bacon adds texture, and the ranch dressing brings a tangy richness that ties the entire dish together. It’s a fun, flavorful, and keto-friendly twist on traditional chili.
Keto Chicken Chili with Zucchini and Mushrooms
For a veggie-packed keto chili, this recipe combines zucchini and mushrooms, creating a hearty yet low-carb dish.
The zucchini adds a subtle sweetness, while the mushrooms offer umami and depth. This chili is perfect for those who want a keto-friendly, veggie-filled option that is still satisfying and flavorful.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 1 cup mushrooms, sliced
- 1 can diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, diced zucchini, sliced mushrooms, diced tomatoes, diced green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3-5 minutes, allowing the vegetables to soften and the spices to blend.
- Add the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
- Stir in the heavy cream and cook for an additional 5 minutes to thicken the chili.
- Garnish with fresh parsley and serve hot.
This keto chicken chili with zucchini and mushrooms is a delicious, low-carb alternative that’s both filling and nutritious.
The zucchini adds a light, fresh texture, while the mushrooms provide a savory, earthy depth. It’s the perfect keto chili for anyone who loves their vegetables and wants a hearty, veggie-packed meal.
