Chicken Jalapeno Chili Repices

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 lunch or dinner during cold weather or on one of those days you want to cozy up with a blanket and a movie!

Prep Time: 10 min
Cook Time: 30 min
Ready In: 40 min


Red Bell Peppers, Raw: 2-½ ounce (71g)
Green Bell Pepper: 2-½ ounce (71g)
Jalapeno Peppers: 1 large - approx 4" - 6" long (45g or 1.59 oz)
Boneless Chicken Breast: 13 ounce (369g)
Olive Oil: 2 teaspoon (9g or 0.32 oz)
Tomato Paste: 1 tablespoon (16g or 0.58 oz)
Chicken Broth: 2-½ cup (600g or 21.16 oz)
Salt: 0.5 teaspoon (3g or 0.11 oz)
Black Pepper: 0.25 teaspoon (1g or 0.02 oz)
Garlic Powder: 0.5 teaspoon (2g or 0.06 oz)
Onion Powder: 0.25 teaspoon (1g or 0.02 oz)
Cayenne: 0.12 teaspoon (0g or 0.01 oz)
Cumin, Ground: 0.25 teaspoon (1g or 0.02 oz)
Paprika: 1 teaspoon (2g or 0.08 oz)
Cauliflower Rice: 1 cup, cut pieces (124g or 4.37 oz)
Sour Cream: 2-½ tablespoon (36g or 1.27 oz)
Cheddar Cheese: ⅓ cup, shredded (38g or 1.33 oz)

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.
2 Remove any unwanted fat from the chicken breast. Then, chop the chicken into very small pieces for easy eating. 
3. 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.
4. 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.
5. Next, stir in the tomato paste. Once the ingredients are coated in the tomato paste, stir in the chicken broth.


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