This keto white chicken chili comes together in under 45 minutes

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Welcome to Best Bites, a video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.

Who says you can’t stick to a ketogenic diet and enjoy a big bowl of comfort food? With this keto-friendly chili recipe, you can have it all. This warm and hearty chili is perfect for cold days when you just don’t feel like going outside.

Ingredients

For the chicken:

• Olive oil

• 1 pound ground chicken

• 2 teaspoons cumin

• 1 teaspoon oregano

• 1/4 teaspoon cayenne pepper

• Salt and pepper

For the chili:

• 4 tablespoons butter

• 1 green bell pepper, diced

• 1/4 cup onion, diced

• 2 garlic cloves, chopped

• 1 jalapeño, chopped

• 1 1/2 cups chicken broth

• 4 ounces cream cheese

• 1/4 cup heavy cream

• 1 4.5-ounce can green chiles, diced

• Avocado (for garnish)

• Cilantro (for garnish)

Tools

• Deep nonstick skillet

Instructions

1. Heat oil in a large skillet over medium-high heat. Add ground chicken and season with cumin, oregano, cayenne, salt and pepper. Cook chicken until golden brown in color, and set aside.

2. Melt butter in the same skillet and add the green bell pepper, onion, garlic and jalapeño. Sauté until vegetables are tender (about 5 minutes).

3. Add the cooked chicken back to the skillet and add broth. Simmer for 10 minutes.

4. Add cream cheese and heavy cream to the skillet and stir. Add green chiles and simmer for 15 more minutes.

5. Garnish with avocado and cilantro and serve.

If you like this recipe, check out this simple lemon honey chicken sheet pan dinner.

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