32+ Flavorful Spring Chili Recipes to Spice Up Your Season

As the warmth of spring starts to roll in, many of us are transitioning from hearty winter meals to lighter, more refreshing dishes.

But just because the weather’s warming up doesn’t mean we have to let go of our favorite comfort foods!

Chili, typically thought of as a cold-weather dish, can be just as satisfying in the spring—especially when you embrace fresh, seasonal ingredients and lighter takes on the classic.

In this article, we’ve compiled over 32 spring chili recipes that are perfect for the season, offering vibrant flavors, a variety of ingredients, and unique twists on this beloved dish.

Whether you prefer your chili vegetarian, with chicken, or loaded with fresh veggies, we’ve got something for everyone to enjoy!

32+ Flavorful Spring Chili Recipes to Spice Up Your Season

Spring is the perfect time to experiment with chili recipes that showcase fresh produce, lean proteins, and bold flavors that evoke the vibrancy of the season.

From lighter bean-based chilis to more substantial chicken and turkey variations, the recipes we’ve shared give you the flexibility to explore new tastes and satisfy your chili cravings.

Whether you’re hosting a spring gathering, preparing a weeknight meal, or craving a cozy dish that’s just a little bit lighter, these 32+ spring chili recipes are sure to become new favorites in your kitchen.

So, get ready to enjoy chili with a seasonal twist—because chili is for all seasons!

Zesty Spring Chicken Chili

This low-carb chicken chili blends tender chicken, fresh vegetables, and a zesty blend of spices. It’s perfect for a springtime lunch when you want something filling yet light. With its high-protein content and minimal carbs, this keto-friendly chili satisfies your hunger without weighing you down.

Ingredients:

• 2 lbs chicken breast, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 bell pepper, diced
• 1 zucchini, chopped
• 1 can diced tomatoes (no added sugar)
• 1 cup chicken broth (low sodium)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tablespoon lime juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add chopped onion, bell pepper, and zucchini. Sauté until softened, about 5 minutes.
3. Add diced tomatoes, chicken broth, chili powder, cumin, paprika, garlic powder, salt, and pepper. Stir to combine.
4. Return the chicken to the pot. Bring to a simmer, cover, and cook for 20-25 minutes, allowing the flavors to meld.
5. Stir in lime juice and garnish with fresh cilantro.
6. Serve warm, and enjoy!

This spring chicken chili is not only low-carb and keto-friendly but also a deliciously satisfying meal. It’s light enough to enjoy in warmer weather yet hearty enough to provide lasting energy throughout the day. The combination of spices and fresh ingredients creates a bright, flavorful dish that is both comforting and nutritious. Whether you’re following a keto diet or just want a healthy lunch option, this chili is a great choice!

Green Chili Cauliflower Soup

A low-carb twist on traditional chili, this cauliflower-based soup is packed with nutrients and rich in flavor. The fresh green chili flavor comes from a blend of jalapeños and tomatillos, creating a unique springtime chili that’s both tangy and spicy. It’s a comforting yet light meal perfect for lunch.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 jalapeños, seeds removed and chopped
• 2 tomatillos, husked and chopped
• 1 can green chilies, diced (optional)
• 1 can coconut milk (full-fat, unsweetened)
• 2 cups chicken broth (low sodium)
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander
• Salt and pepper to taste
• Fresh cilantro and avocado for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until fragrant, about 3 minutes.
2. Add the chopped jalapeños, tomatillos, and green chilies (if using). Sauté for 5 minutes, allowing the vegetables to soften.
3. Add the cauliflower florets, coconut milk, chicken broth, cumin, coriander, salt, and pepper. Stir to combine.
4. Bring to a simmer, cover, and cook for 15-20 minutes until the cauliflower is tender.
5. Using an immersion blender, blend the soup until smooth and creamy (or transfer to a blender in batches).
6. Taste and adjust seasoning as needed.
7. Serve warm with a garnish of fresh cilantro and avocado slices.

This green chili cauliflower soup is a wonderfully creamy and satisfying keto-friendly dish that brings the freshness of pring to your table. The cauliflower provides a great base for a low-carb meal, while the green chilies and tomatillos add a tangy, spicy kick. It’s an excellent choice for a light, yet filling, spring lunch. You’ll love the balance of heat, creaminess, and freshness in every bite!

Spicy Shrimp and Avocado Chili

This light yet bold shrimp and avocado chili is the perfect keto-friendly dish for spring. Packed with fresh shrimp, vibrant bell peppers, and creamy avocado, it’s both refreshing and indulgent. The heat from the chili and fresh lime makes this dish ideal for anyone craving a low-carb, zesty lunch option.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 small onion, chopped
• 1 can diced tomatoes (no added sugar)
• 1 cup chicken broth (low sodium)
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 2 avocados, diced
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until softened.
2. Add the diced tomatoes, chicken broth, chili powder, cayenne (if using), salt, and pepper. Stir and bring to a simmer.
3. Add the shrimp to the pot and cook for 4-5 minutes until they turn pink and are cooked through.
4. Remove from heat and stir in the lime juice and diced avocado.
5. Serve warm with a garnish of fresh cilantro.

This spicy shrimp and avocado chili is the perfect dish for anyone seeking a keto-friendly meal that’s both flavorful and light. The shrimp provide lean protein while the avocado adds a creamy texture that balances the heat from the chili. The lime juice enhances the fresh flavors, making this an ideal spring lunch that’s as refreshing as it is satisfying. Whether you’re following a low-carb lifestyle or just love a good chili, this recipe is sure to hit the spot.

Cilantro Lime Turkey Chili

This cilantro lime turkey chili is a healthy and vibrant twist on a classic chili recipe. Ground turkey provides a lean protein option, while fresh cilantro and lime juice bring a zesty freshness perfect for spring. This dish is low in carbs and high in flavor, making it a great option for a keto-friendly lunch.

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can diced tomatoes (no added sugar)
• 1 cup chicken broth (low sodium)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Avocado slices for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, about 5-7 minutes.
2. Add diced onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
3. Stir in diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer.
4. Cover and cook for 20 minutes to allow the flavors to meld together.
5. Stir in fresh lime juice and cilantro. Adjust seasoning as needed.
6. Serve hot with avocado slices on top.

This cilantro lime turkey chili is the perfect balance of fresh flavors and hearty protein. The tangy lime and fragrant cilantro brighten up the chili, while the ground turkey adds a lean, filling protein. It’s a quick, satisfying meal that fits well within a keto diet, making it a fantastic choice for a light yet flavorful spring lunch. The avocado garnish provides an extra creamy touch, rounding out the dish beautifully.

Lemon Basil Beef Chili

This lemon basil beef chili is a unique take on traditional chili, with fresh lemon and basil infusing the dish with springtime brightness. It’s low-carb, keto-friendly, and packed with ground beef that gives the chili a rich and hearty base. Perfect for a flavorful, satisfying lunch during the warmer months.

Ingredients:

• 1 lb ground beef (preferably lean)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 can diced tomatoes (no added sugar)
• 1 cup beef broth (low sodium)
• 1 tablespoon chili powder
• 1 teaspoon dried basil
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add ground beef and cook, breaking it up, until browned, about 7-8 minutes.
2. Add diced onion and garlic, cooking for another 3-4 minutes until softened.
3. Stir in chopped zucchini, diced tomatoes, beef broth, chili powder, dried basil, salt, and pepper. Bring to a simmer.
4. Cover and cook for 20-25 minutes to allow the flavors to develop.
5. Stir in lemon zest, lemon juice, and fresh basil. Taste and adjust seasoning if needed.
6. Serve with additional basil for garnish.

This lemon basil beef chili offers a refreshing springtime twist on the classic dish, with the zest and juice of lemon brightening the rich flavors of the ground beef. The basil adds an aromatic freshness, making this dish perfect for a low-carb lunch. Hearty and satisfying, yet light enough for spring, it’s the ideal keto-friendly meal to enjoy on a warm afternoon.

Creamy Spinach and Sausage Chili

A creamy and comforting low-carb chili featuring Italian sausage and spinach, this dish is a keto-friendly delight that combines rich flavors with fresh greens. The creamy texture from the spinach and sausage gives it a hearty feel, perfect for a spring lunch that won’t leave you feeling weighed down.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (no added sugar)
• 1 cup chicken broth (low sodium)
• 4 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Grated Parmesan for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, breaking it up with a spoon, about 7-8 minutes.
2. Add diced onion and garlic, cooking for another 3-4 minutes until softened.
3. Stir in diced tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a simmer.
4. Add chopped spinach and cook until wilted, about 5 minutes.
5. Reduce heat and stir in heavy cream. Simmer for another 5-7 minutes to allow the flavors to combine.
6. Serve hot, topped with grated Parmesan cheese.

This creamy spinach and sausage chili is the perfect keto-friendly option for a filling and flavorful spring lunch. The richness of the sausage paired with the creaminess of the spinach makes it a comforting dish that still feels light. The Italian seasoning brings an aromatic depth of flavor, while the Parmesan garnish adds a savory finishing touch. It’s a dish that feels indulgent yet stays true to a low-carb lifestyle.

Roasted Red Pepper and Ground Lamb Chili

This roasted red pepper and ground lamb chili brings together the unique flavors of tender ground lamb and the smokiness of roasted red peppers. The dish is rich in protein, low in carbs, and offers a distinct springtime flavor profile, with just the right balance of heat and sweetness from the peppers.

Ingredients:

• 1 lb ground lamb
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 roasted red peppers, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (no added sugar)
• 1 cup beef broth (low sodium)
• 1 tablespoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground lamb and cook, breaking it up with a spoon, until browned, about 7-8 minutes.
2. Add diced onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in chopped roasted red peppers, diced tomatoes, beef broth, chili powder, smoked paprika, cumin, salt, and pepper. Bring to a simmer.
4. Cover and cook for 20-25 minutes, allowing the flavors to meld.
5. Garnish with fresh parsley and serve warm.

This roasted red pepper and ground lamb chili offers a deep, smoky flavor with a rich and hearty base. The ground lamb provides a robust protein, while the roasted red peppers bring a touch of sweetness and smokiness. It’s an ideal low-carb option for anyone looking for a unique twist on a classic chili, perfect for a satisfying yet light spring lunch. The parsley garnish adds a fresh, vibrant touch to complete the dish.

Avocado and Sausage Spaghetti Squash Chili

This low-carb, keto-friendly chili replaces traditional beans with roasted spaghetti squash, creating a light yet satisfying base for the spiced sausage and creamy avocado. It’s a perfect spring lunch that offers the perfect balance of richness and freshness in every bite.

Ingredients:

• 1 medium spaghetti squash, roasted and shredded
• 1 lb sausage (choose your preferred flavor)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (no added sugar)
• 1 cup chicken broth (low sodium)
• 1 tablespoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 avocados, diced
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F. Roast the spaghetti squash on a baking sheet for 30-40 minutes, until tender. Once cooled, shred the flesh with a fork to create spaghetti-like strands.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up, until browned, about 7-8 minutes.
3. Add diced onion and garlic, cooking until softened, about 3 minutes.
4. Stir in diced tomatoes, chicken broth, chili powder, smoked paprika, salt, and pepper. Bring to a simmer.
5. Once the spaghetti squash is ready, add it to the pot and stir to combine.
6. Stir in diced avocado and cook for another 5 minutes.
7. Serve topped with fresh cilantro.

This avocado and sausage spaghetti squash chili is a deliciously inventive dish that’s both low-carb and packed with flavor. The spaghetti squash acts as the perfect substitute for beans, adding texture while keeping the chili light and keto-friendly. The creamy avocado adds a refreshing richness that perfectly balances the spicy sausage. It’s a wonderful springtime dish that’s both healthy and indulgent at the same time.

Poblano and Chicken Keto Chili

This poblano and chicken keto chili combines tender chicken with the smoky heat of poblano peppers. The creamy texture from added heavy cream gives it a richness that balances the heat, making it a perfect low-carb meal for a satisfying spring lunch.

Ingredients:

• 2 lbs chicken breast, diced
• 1 tablespoon olive oil
• 2 poblano peppers, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (no added sugar)
• 1 cup chicken broth (low sodium)
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 7-8 minutes. Remove and set aside.
2. In the same pot, add chopped onion, garlic, and poblano peppers. Sauté for about 5 minutes until softened.
3. Stir in diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer.
4. Return the chicken to the pot, cover, and simmer for 20 minutes, allowing the flavors to meld together.
5. Stir in heavy cream and cook for another 5 minutes.
6. Serve warm, garnished with fresh cilantro.

The poblano and chicken keto chili offers a delicious combination of smoky, spicy flavors with a creamy finish. The chicken provides lean protein, while the poblanos deliver the perfect amount of heat and depth. This chili is light, satisfying, and an ideal springtime meal that’s low-carb yet rich in taste.

Sweet Potato and Turkey Chili

This sweet potato and turkey chili is a low-carb twist on the traditional chili, using turkey for lean protein and sweet potatoes for a natural touch of sweetness. It’s a hearty, healthy dish that’s perfect for a light lunch with a comforting taste of spring.

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, chopped
• 1 sweet potato, peeled and diced
• 1 can diced tomatoes (no added sugar)
• 1 cup chicken broth (low sodium)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, about 7-8 minutes.
2. Add diced onion, bell pepper, and sweet potato to the pot. Cook for about 5 minutes until the vegetables soften.
3. Stir in diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
4. Cover and cook for 20-25 minutes, until the sweet potatoes are tender and the flavors meld together.
5. Garnish with fresh cilantro before serving.

This sweet potato and turkey chili is a light yet filling dish that’s packed with nutrients. The ground turkey provides a lean protein option, while the sweet potatoes add a touch of natural sweetness that balances the spice of the chili powder. It’s a satisfying, low-carb lunch that still offers the comforting flavors of a traditional chili, with the added benefit of spring vegetables.

Keto Green Bean and Bacon Chili

A unique twist on chili, this keto-friendly green bean and bacon chili combines the crisp texture of green beans with the savory smokiness of bacon. It’s a hearty yet low-carb meal, perfect for those craving something comforting and flavorful during the spring months.

Ingredients:

• 1 lb bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (no added sugar)
• 1 cup chicken broth (low sodium)
• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 7-8 minutes. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. Add diced onion and garlic to the pot and sauté until softened, about 3 minutes.
3. Stir in diced tomatoes, chicken broth, chili powder, smoked paprika, salt, and pepper. Bring to a simmer.
4. Add the green beans and cook for 15-20 minutes until tender.
5. Stir in the crispy bacon and cook for another 5 minutes.
6. Serve warm, garnished with fresh parsley.

This green bean and bacon chili offers a unique and satisfying combination of flavors. The crispy bacon adds a savory depth, while the green beans provide a fresh, light texture. It’s a keto-friendly, low-carb meal that’s perfect for spring and delivers plenty of comfort without the heaviness of traditional chili.

Zucchini and Beef Chili

This zucchini and beef chili is a low-carb, keto-friendly dish that’s rich in flavor and perfect for spring. The zucchini adds a light and fresh texture, while the beef provides a hearty base. This dish is a great option for a fulfilling yet light lunch.

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 zucchini, chopped
• 1 can diced tomatoes (no added sugar)
• 1 cup beef broth (low sodium)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 7-8 minutes.
2. Add diced onion and zucchini to the pot, cooking for about 5 minutes until softened.
3. Stir in diced tomatoes, beef broth, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer.
4. Cover and cook for 20-25 minutes, allowing the flavors to develop.
5. Garnish with fresh cilantro before serving.

This zucchini and beef chili is the perfect balance of light and hearty, making it a great choice for a springtime low-carb lunch. The zucchini adds a mild, fresh crunch that complements the richness of the ground beef. With its bold spices and savory flavor, this keto-friendly chili will keep you satisfied and energized without weighing you down.

Roasted Tomato and Ground Pork Chili

This roasted tomato and ground pork chili brings the deep flavors of roasted tomatoes together with the rich taste of ground pork. It’s a low-carb, keto-friendly dish that’s both comforting and vibrant, perfect for a spring lunch.

Ingredients:

• 1 lb ground pork
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups roasted tomatoes (or 1 can of roasted tomatoes)
• 1 cup chicken broth (low sodium)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground pork and cook until browned, about 7-8 minutes.
2. Add diced onion and cook for another 3 minutes until softened.
3. Stir in roasted tomatoes, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
4. Cover and cook for 20 minutes, allowing the flavors to meld.
5. Serve with fresh parsley for garnish.

This roasted tomato and ground pork chili offers a rich, smoky flavor that’s perfect for a keto-friendly, low-carb lunch. The roasted tomatoes add a depth of flavor, while the ground pork provides a savory, filling base. It’s a dish that’s satisfying and hearty, without the heaviness of traditional chili, making it a great choice for spring.

Creamy Mushroom and Beef Chili

A creamy and comforting low-carb chili, this creamy mushroom and beef chili combines the earthiness of mushrooms with the richness of ground beef. It’s a satisfying dish that’s full of flavor, perfect for a keto-friendly lunch that still feels indulgent.

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups mushrooms, sliced
• 1 can diced tomatoes (no added sugar)
• 1 cup beef broth (low sodium)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 7-8 minutes.
2. Add diced onion and sliced mushrooms to the pot, cooking for 5-7 minutes until the mushrooms soften.
3. Stir in diced tomatoes, beef broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
4. Cover and cook for 15-20 minutes, allowing the flavors to meld.
5. Stir in heavy cream and cook for another 5 minutes.
6. Garnish with fresh parsley before serving.

his creamy mushroom and beef chili is a decadent yet light keto-friendly dish, offering a rich combination of beef and mushrooms. The heavy cream provides a luscious, creamy texture that perfectly complements the savory flavors. It’s a comforting meal that’s satisfying without being overly heavy, making it ideal for a low-carb spring lunch.

Garlic Parmesan Chicken Chili

This garlic parmesan chicken chili is a creamy, flavorful low-carb option that’s perfect for spring. The chicken is tender and juicy, with the garlic and parmesan creating a savory depth of flavor. It’s a keto-friendly dish that’s rich, satisfying, and ideal for a spring lunch.

Ingredients:

• 1 lb chicken breast, diced
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 can diced tomatoes (no added sugar)
• 1 cup chicken broth (low sodium)
• 1 tablespoon dried oregano
• 1/2 cup grated parmesan cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken breast and cook until browned, about 7-8 minutes. Remove and set aside.
2. In the same pot, sauté garlic and diced onion for 2-3 minutes until fragrant and softened.
3. Stir in diced tomatoes, chicken broth, oregano, salt, and pepper. Bring to a simmer.
4. Add the chicken back into the pot and cook for an additional 15 minutes.
5. Stir in parmesan cheese and heavy cream. Simmer for another 5 minutes, allowing the sauce to thicken.
6. Serve hot, garnished with fresh parsley.

This garlic parmesan chicken chili offers a creamy, cheesy twist on traditional chili. The garlic and parmesan lend a savory depth, while the chicken remains tender and juicy. It’s an indulgent yet light meal, ideal for a keto-friendly lunch. The addition of heavy cream makes it satisfying without feeling too heavy, making it a perfect choice for a spring day.

Cauliflower Rice and Beef Chili

This cauliflower rice and beef chili is a hearty, low-carb alternative to traditional chili. The cauliflower rice mimics the texture of beans or rice, while the ground beef provides a rich, filling protein base. It’s a great spring dish that’s full of flavor yet light on carbs.

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 head cauliflower, grated or chopped into rice-sized pieces
• 1 can diced tomatoes (no added sugar)
• 1 cup beef broth (low sodium)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up as it cooks, about 7-8 minutes.
2. Add diced onion and garlic to the pot and sauté for about 3-4 minutes until softened.
3. Stir in cauliflower rice, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
4. Cover and cook for 15-20 minutes, allowing the flavors to blend together and the cauliflower rice to cook through.
5. Garnish with fresh cilantro and serve.

This cauliflower rice and beef chili is the perfect light yet hearty meal for a keto lunch. The cauliflower rice gives the chili a satisfying texture, while the ground beef adds richness and depth. It’s a flavorful, low-carb alternative to traditional chili that’s great for spring, offering comfort without the carbs.

Spicy Shrimp and Avocado Chili

This spicy shrimp and avocado chili combines the heat of spicy shrimp with the creamy coolness of avocado. It’s a fresh, light, and zesty chili that’s perfect for a low-carb, keto lunch. The bold flavors make it a unique option for a springtime meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (no added sugar)
• 1 cup chicken broth (low sodium)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 avocado, diced
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shrimp and cook until pink, about 3-4 minutes per side. Remove and set aside.
2. In the same pot, add diced onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
3. Stir in diced tomatoes, chicken broth, chili powder, cumin, cayenne (if using), salt, and pepper. Bring to a simmer.
4. Add the shrimp back into the pot and cook for another 5 minutes to let the flavors combine.
5. Stir in diced avocado and garnish with fresh cilantro before serving.

This spicy shrimp and avocado chili is a vibrant and refreshing dish that offers a perfect balance of heat and creaminess. The shrimp is spicy and flavorful, while the avocado adds a cooling, creamy touch. It’s a light, keto-friendly dish that works well as a spring lunch, bringing together bright, bold flavors in a satisfying way.

Cabbage and Ground Pork Chili

This cabbage and ground pork chili is a comforting yet light low-carb meal that’s perfect for spring. The cabbage adds crunch and texture while the ground pork offers a savory base. It’s a simple, keto-friendly chili that’s rich in flavor and low in carbs.

Ingredients:

• 1 lb ground pork
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups cabbage, shredded
• 1 can diced tomatoes (no added sugar)
• 1 cup chicken broth (low sodium)
• 1 tablespoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground pork and cook until browned, about 7-8 minutes.
2. Add diced onion and garlic, cooking for 3 minutes until softened.
3. Stir in shredded cabbage, diced tomatoes, chicken broth, chili powder, paprika, salt, and pepper. Bring to a simmer.
4. Cover and cook for 20-25 minutes, until the cabbage softens and the flavors meld together.
5. Garnish with fresh parsley before serving.

This cabbage and ground pork chili is a light yet hearty dish, perfect for a low-carb lunch. The ground pork provides a savory, rich flavor, while the cabbage adds a nice crunch and texture. It’s a great springtime chili that’s full of flavor without the heaviness, and it’s an excellent option for anyone on a keto diet.

Spaghetti Squash and Chorizo Chili

This spaghetti squash and chorizo chili offers a unique twist on chili by using spaghetti squash as a substitute for beans or pasta. The spicy chorizo sausage brings a bold flavor to the dish, while the squash adds a light texture, making this a low-carb, keto-friendly option for a spring lunch.

Ingredients:

• 1 medium spaghetti squash, roasted and shredded
• 1 lb chorizo sausage, crumbled
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (no added sugar)
• 1 cup chicken broth (low sodium)
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F. Roast the spaghetti squash for 30-40 minutes, until tender. Once cool, shred it into spaghetti-like strands with a fork.
2. In a large pot, heat olive oil over medium heat. Add crumbled chorizo sausage and cook until browned and cooked through, about 7-8 minutes.
3. Add diced onion and garlic, cooking until softened, about 3 minutes.
4. Stir in diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
5. Add the shredded spaghetti squash and cook for another 5 minutes to allow the flavors to combine.
6. Serve garnished with fresh cilantro.

This spaghetti squash and chorizo chili is a spicy, flavorful option that’s both light and satisfying. The spaghetti squash provides a perfect low-carb alternative to pasta, while the chorizo adds a savory, spicy kick. It’s a great option for a keto lunch that’s both hearty and fresh, with bold flavors perfect for spring.

Eggplant and Ground Beef Chili

This eggplant and ground beef chili is a low-carb, keto-friendly dish that’s hearty and rich in flavor. The eggplant soaks up the savory broth and spices, giving the chili a satisfying texture. It’s perfect for a spring lunch when you want something filling but light.

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 large eggplant, cubed
• 1 can diced tomatoes (no added sugar)
• 1 cup beef broth (low sodium)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 7-8 minutes.
2. Add diced onion and garlic, cooking until softened, about 3 minutes.
3. Stir in cubed eggplant, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
4. Cover and cook for 20-25 minutes, allowing the eggplant to absorb the flavors and soften.
5. Garnish with fresh parsley before serving.

This eggplant and ground beef chili offers a rich, savory flavor while staying light and low-carb. The eggplant provides a unique texture and absorbs the spices beautifully, creating a satisfying meal. It’s a perfect keto-friendly chili for spring, offering all the comfort of a classic chili without the added carbs.

Note: More recipes are coming soon