Keto Spicy Chicken and Chorizo Chili

This Keto Spicy Chicken and Chorizo Chili is a hearty and flavorful dish that packs a punch with every bite. Loaded with succulent chicken, spicy chorizo, and a rich blend of spices, it's the perfect low-carb comfort food to warm you up from the inside out.

Course Dinner

Cuisine Mexican

Keyword Chorizo, High Fat, Keto Chili, Ketogenic, Low-Carb, Spicy Chicken

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 385kcal

Equipment

Large pot
Cutting board
Chef’s knife
Measuring cups and spoons

Ingredients

1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
8 oz chorizo sausage, sliced
1 medium onion, diced about 150g
3 cloves garlic, minced
1 red bell pepper, diced about 119g
1 jalapeño, seeded and minced about 14g
1 can diced tomatoes, no added sugar 14.5 oz or 411g
1 can tomato paste, no added sugar 6 oz or 170g
2 cups chicken broth
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper adjust to taste
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Heat olive oil in a large pot over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the chorizo slices and cook until they are browned and crispy, about 3-4 minutes. Remove the chorizo and set it aside with the chicken.
Add the diced onion to the pot and sauté until translucent, about 3 minutes. Stir in the minced garlic, red bell pepper, and jalapeño, and cook for another 2 minutes until the vegetables are soft.
Return the chicken and chorizo to the pot and add the diced tomatoes, tomato paste, cumin, smoked paprika, and cayenne pepper. Stir well to combine.
Pour in the chicken broth and bring the chili to a simmer. Reduce the heat to low, cover, and let it cook for about 45 minutes, stirring occasionally.
After the chili has thickened and the flavors have melded, taste and adjust the seasoning with salt and pepper if necessary.
Serve hot, garnished with fresh cilantro if desired.

Notes

Feel free to adjust the level of heat by increasing or decreasing the amount of cayenne pepper.

This chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

For a dairy-free version, omit any cheese garnish.

To serve, consider topping with shredded cheese, sour cream, and avocado, but remember to account for the additional carbs and calories if you are strictly tracking your keto macros.

Nutrition