I’m super excited about this recipe. It’s so easy. It’s so good. It’s great the day of and it’s even better the next day. I mean, listen – it’s sooooo good that even the non-Keto cousins gonna be like, “Lemme get a lil’ piece!”

Keto Mexican Chicken Chili
Keto Mexican Chicken Chili

4 dried Mulato chiles
4 dried Guajillo chiles
3/4 cup of the cooking liquid
2 tablespoons of olive oil
1/2 cup of chopped onion
1/2 cup of chopped bell pepper
1/2 cup of chopped celery
6 cloves of garlic, chopped
1 pound of ground chicken
1/2 teaspoon of black pepper
1 teaspoon of salt
1/2 teaspoon of dried oregano
1/2 teaspoon of herbs de Provence
1/2 teaspoon of red pepper flakes
1/2 teaspoon of ground cumin
1 teaspoon of chili powder
1 tablespoon of tomato paste
4 cups of beef bone broth
1/2 teaspoon of garlic powder
1/2 teaspoon of chicken bouillon

Start by boiling water in a sauce pot. Add in the Mulato and Guajillo chiles and cook until the’ve softened. This should take about 10 minutes. Remove the stem and seeds and blend in a blender with about 3/4 cup of the cooking liquid. Blend until smooth.

Then, heat a large Dutch oven. Add in the olive oil and saute the onion, bell pepper, celery, and garlic for a few moments. Then, add in the ground chicken and cook until the chicken has cooked through. Season with black pepper, salt, oregano, Herbs de Provence, red pepper flakes, cumin, chili powder, and tomato paste. Then, add in the bone broth, pureed chilis, garlic powder, and chicken bouillon. Cook for about 10-15 minutes until thickened slightly and enjoy while still warm.

To garnish, I used chopped onion, chopped tomato, avocado, cheddar cheese, cilantro, and sour cream.


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