Low Carb Chicken Jalapeno Chili
This chicken chili is everything you want in a good cup of chili – thick, creamy, meaty, and plenty of melted cheese to go on top! Fresh jalapeno and a sprinkle of cayenne pepper gives a slow, warming burn as you eat it, but the sweet bell peppers mixed in keep it palatable. Enjoy this for your
How to Make It
Step 1
Prepare the red and green bell peppers, as well as the jalapeno, by deseeding and chopping them. You can leave the jalapeno in larger pieces if you’re concerned about biting into one while eating later.
Step 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.
Step 3
Toss in the bell peppers and jalapeno. Stir the ingredients together with the oil. Cover the pot, and let the ingredients cooked for 3-4 minutes to tenderize.
Step 4
Next, stir in the tomato paste. Once the ingredients are coated in the tomato paste, stir in the chicken broth.
Step 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.
Step 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.
Step 7
Stir the thickened liquid back into the chili. Let the chili simmer, uncovered, on a very low heat for an additional 10 minutes.
Step 8
This chili makes 3 cups by volume. For serving, top off each cup of chili with a ⅛-cup of shredded cheddar cheese. The melted cheese makes a perfectly thick chili consistency!
Ingredients
- Red Bell Peppers, Raw – 2-½ ounce
- Green Bell Pepper – 2-½ ounce
- Jalapeno Peppers – 1 large – approx 4″ – 6″ long
- Boneless Chicken Breast – 13 ounce
- Olive Oil – 2 teaspoon
- Tomato Paste – 1 tablespoon
- Chicken Broth – 2-½ cup
- Salt – 0.5 teaspoon
- Black Pepper – 0.25 teaspoon
- Garlic Powder – 0.5 teaspoon
- Onion Powder – 0.25 teaspoon
- Cayenne – 0.12 teaspoon
- Cumin, Ground – 0.25 teaspoon
- Paprika – 1 teaspoon
- Cauliflower Rice – 1 cup, cut pieces
- Sour Cream – 2-½ tablespoon
- Cheddar Cheese – ⅓ cup, shredded