Chicken Jalapeno Chili

Preparation: 40 min

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.

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.

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.

Next, stir in the tomato paste. Once the ingredients are coated in the tomato paste, stir in the chicken broth.

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.

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.

Stir the thickened liquid back into the chili. Let the chili simmer, uncovered, on a very low heat for an additional 10 minutes.

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!

lowcarb lunch dinner