I just love a good chili when the weather gets colder. This recipe is based on my original chicken chili recipe, my go-to before I went keto, but modified to cut back on high carb beans. I did this by replacing some of them with black soy beans, and the rest with extra veggies, to make this low-carb version that’s as good as my original recipe. I've even included directions for doing this in an Instant Pot or on a standard stove.
Grocery Cart Keto Chicken Chili Recipe
Ingredients:
- 1 1/2 lb chicken breast or thigh, diced and salted with 1/2 teaspoon at least 1 hour before but up to overnight
- ½ teaspoon white pepper
- 3 tablespoons avocado oil, divided
- 1 cup yellow onion, diced
- 6 cloves garlic, minced
- ¾ teaspoon sea salt
- 2 cups green pepper, diced
- 2 cups celery, diced
- 2 cups cauliflower, cut into small florets
- 2 jalapeno peppers, seeded and minced
- 1 can 28 oz can of diced tomatoes, diced, undrained
- 1 can tomato paste
- 1 cup chicken bone broth
- 3 tablespoons mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon fresh ground black pepper
- 5 cups cooked chicken breast
- One can of black soy beans, drained and rinsed
- More sea salt and freshly ground black pepper (to taste)
Standard Directions (see below for Instant Pot directions):
Heat 1 tablespoon avocado oil in a large pot set to medium heat. Add chicken breast, sprinkle with white pepper, and stir fry until cooked through. Remove from pot.
Add onion and sauté until translucent. Add minced garlic and sauté until fragrant, around 1 minute. Add all spices and sauté until fragrant, around 1 minute. Add green pepper, celery, and cauliflower florets and sauté until tender.
Stir in diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, and Dijon mustard. Bring to a boil then cover and lower heat to low. Simmer for at least 20 minutes, or up to 45 minutes.
Stir in the cooked chicken breast and black soy beans. Cook for 5 minutes, stirring occasionally. Season with extra sea salt to taste.
Ladle chili into individual bowls and top each chopped green onions, a lime wedge, diced avocado, sour cream, queso fresco crumbles or shredded Monterey jack, and a couple of pork rinds or keto tortilla chips.
Instant Pot Directions:
Heat 1 tablespoon avocado oil in your Instant Pot to set to “Saute”. Add chicken breast, sprinkle with white pepper, and stir fry until cooked through. Remove from Instant Pot.
Add onion and sauté until translucent. Add minced garlic and sauté until fragrant, around 1 minute. Using a tea towel or heat-safe gloves, remove the inner pot and stir in all the spices and until until fragrant, around 1 minute. Put the pot liner back in the base and add green pepper, celery, and cauliflower florets and sauté until tender.
Stir in diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, and Dijon mustard. Seal the Instant Pot and set to run at the chili setting.
After the Instant Pot finishes running at the chili setting, de-pressurize the pot. Then stir in the cooked chicken breast and black soy beans and set to sauté. Cook for 5 minutes, stirring occasionally. Season with extra sea salt to taste.
Ladle chili into individual bowls and top each chopped green onions, a lime wedge, diced avocado, sour cream, queso fresco crumbles or shredded Monterey jack, and a couple of pork rinds or keto tortilla chips.
Did you make this grocery cart keto chicken chili? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)