Okay, you may be thinking, “Why is this Diva posting a chili recipe as the weather is warming up? Isn’t chili a cool weather dish?” Here is my response, this is probably one of the best keto meals I have ever had, and the flavors are so good that I absolutely eat this any time. Plus, it is just so easy to make, and in my opinion, an easy one pot recipe is welcome year-round.
I have been “doing keto” since June 2020 and am down 33 lbs. Yay me! Now don’t worry, this blog is not suddenly turning keto. I am just all about offering variety to my followers and I could not keep this recipe to myself, it is just too good! If you are a long time follower, you know my blog is anything but a keto or diet blog.
Now even if you aren’t on a ketogenic diet, you can absolutely enjoy this recipe as is, or what I do for my husband and son who are full on carbivores (I just made that up), is split the cooked chili into two batches after it is all cooked. One keto batch for me, and one carb loaded version for them. I have integrated carbs two different ways for them. One time I added a can of white cannellini beans to their chili and another time I served this over a bowl of cooked rice. Both of those options were very well received.
Hope you love this recipe as much as I do because it is definitely one of my new favorite “go tos”.
INGREDIENTS
2 tbsp olive oil
1 lb ground chicken (or turkey)
2 tsp cumin
1 tsp oregano
1/4 tsp cayenne pepper
salt and pepper
4 tbsp butter
1 green bell pepper, diced
1/2 a yellow onion, diced
2 tsp garlic, minced
1 jalapeño, deseeded and chopped
1 1/2 c chicken broth
4 oz cream cheese
1/2 c heavy cream
4.5-ounce can diced green chiles, drained
GARNISHES
avocado
cilantro
cotija cheese, crumbled
STEPS
- Heat the olive oil in a large pot over medium high heat and add the ground chicken breaking it apart as it cooks.
- Season the meat with cumin, oregano, cayenne pepper, salt and pepper and continue cooking until it is almost cooked through.
- Add the butter, bell pepper, onion, garlic, and jalapeño to the pot.
- Sauté until all the veggies are cooked through and tender, about 5–10 minutes.
- Add the broth to the pot and bring to a simmer.
- Simmer for 10 minutes and then add the cream cheese, heavy cream, and green chiles.
- Continue simmering for another 15 minutes stirring every once in a while, making sure that the cream cheese melts and is nicely integrated.
- Garnish with avocado, cilantro, and crumbled cotija cheese.
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