One-Pot Spiced Chicken and Vegetable Keto Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold and hearty chili with tender chicken, zucchini, and peppers simmered with smoky spices for a filling low-carb dinner. This mexican-inspired keto (low carb) ready in about 45 minutes pairs tablespoons olive oil, medium green bell pepper, diced, medium zucchini, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 pound chopped boneless skinless chicken thighs and cook, stirring occasionally, for 5-6 minutes until chicken is browned but not fully cooked.
  2. Step 2: Add 1 medium diced yellow onion, 4 minced garlic cloves, 1 medium diced green bell pepper, and 1 medium diced zucchini to the pot. Sauté for 5 minutes until vegetables soften.
  3. Step 3: Stir in 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 1 minute until fragrant.
  4. Step 4: Add 1 can (14.5 ounces) diced tomatoes and 1.5 cups chicken bone broth to the pot. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes until chicken is cooked through and flavors meld.
  5. Step 5: Serve hot, garnished with 2 tablespoons chopped fresh cilantro and lime wedges if desired.

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Frequently asked questions

How long does One-Pot Spiced Chicken and Vegetable Keto Chili take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Spiced Chicken and Vegetable Keto Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in One-Pot Spiced Chicken and Vegetable Keto Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Spiced Chicken and Vegetable Keto Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Spiced Chicken and Vegetable Keto Chili low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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